Cecina (Chickpea Flatbread)
Cecina is a savory, thin flatbread made from chickpea flour, water, and olive oil, traditionally baked in a wood-fired oven. It's naturally vegan and gluten-free, offering a delicious and satisfying snack or appetizer with a crispy exterior and soft interior.
An original recipe by Forkin
- Total time
- 2 hr 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 363 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gchickpea flour
- 600 mlwater
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground(optional)
- 0.5 tsprosemary, dried, crushed(optional)
batter
- 3 tbspolive oil
pan
- 1 tbspolive oil
Equipment
round baking pan · plastic wrap · large bowl · oven · whisk
The method
Step by step
- 1
In a large bowl, whisk together the chickpea flour and salt.
About 1 min
- 2
Gradually add the water to the flour mixture, whisking constantly to prevent lumps, until a smooth, thin batter forms.
About 2 min
Cook’s note: Ensure the batter is completely smooth before resting.
- 3
Stir in the batter olive oil.
- 4
Cover the bowl with plastic wrap or a kitchen towel and let it rest at room temperature for at least 2 hours, or up to 4 hours.
About 2 hr
Cook’s note: Resting allows the flour to fully hydrate, resulting in a better texture.
- 5
Preheat your oven to 220°C (425°F).
About 15 min
Cook’s note: Ensure the oven is fully preheated before baking.
- 6
Lightly grease a 28-30 cm (11-12 inch) round baking pan or cast-iron skillet with the pan olive oil.
About 1 min
Cook’s note: A well-greased pan prevents sticking and helps create a crispy crust.
- 7
Place the greased pan in the preheated oven for 5 minutes to heat up.
About 5 min
Cook’s note: Heating the pan helps achieve a crispier bottom crust.
- 8
Carefully remove the hot pan from the oven.
Cook’s note: Use oven mitts as the pan will be very hot.
- 9
Give the rested batter a final whisk, then pour it into the hot pan.
About 1 min
Cook’s note: The batter should be thin, about 3-5 mm thick.
- 10
If using, sprinkle black pepper and rosemary evenly over the top of the batter.
- 11
Bake for 20-25 minutes, or until the cecina is golden brown, firm to the touch, and the edges are crispy.
About 25 min
Cook’s note: Baking time may vary depending on your oven and pan thickness.
- 12
Remove from the oven and let it cool in the pan for a few minutes.
About 5 min
- 13
Slice into wedges or squares and serve warm.
About 1 min
Cook’s note: Cecina is best enjoyed fresh and warm.
Per serving
Nutrition
- Calories
- 363.1kcal
- Protein
- 13.8g
- Carbs
- 36.7g
- Fat
- 17.9g
- Fibre
- 7.1g
- Sugar
- 6.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cecina in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat or in a toaster oven until warmed through and crispy again.
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