Some people who are not familiar with vegan food tend to think that the food options are quite limited. The funny part is that usually such people think that almost no other food, except salad, is originally already vegan. Obviously, that’s not true. Even though a very big part of traditional Italian cuisine includes animal products, there are some very delicious things that are not only vegan, but also very easy to make. For example, Cecina or traditional Italian chickpea flour flatbread.
Cecina is a typical Italian dish that is very popular in the regions of Tuscany and Liguria. Even though it is made of four very simple ingredients, it has a very rich flavor. Apart from the chickpea flour, the other three ingredients are so basic, that I’m sure you already have them at home. They are – water, extra virgin olive oil and salt. In case you already have chickpea flour, you’re ready to make your Cecina or traditional Italian chickpea flour flatbread even now! Otherwise just run to your local supermarket. Nowadays chickpea flour can be found basically everywhere. In case you really like Italian cuisine, you should also try my vegan Cannelloni with roasted bell peppers and my vegan spinach pesto!
How to prepare Cecina or traditional Italian chickpea flour flatbread
Since the ingredients are only four, it’s obvious that the preparation process is very quick and easy. The only time-consuming part is the time that is necessary for the batter to rest. Which is at least 4 hours. But you can simply prepare the batter in the previous evening. Just let it rest overnight and in the morning enjoy freshly baked and deliciously aromatic Cecina.
To prepare the batter you need to mix together olive oil and water. Then add to it chickpea flour, mix everything well and let the batter rest for several hours. Afterwards, you need to add salt, mix again, grease your chosen baking tray and pour the batter in it. Then make some drops of olive oil on the surface of the batter and it’s ready to go in the oven. Just be aware that the batter is very liquid. So, be very careful not to spill it, while you’re placing the baking tray in the oven. Bake Cecina for 20 – 25 minutes. Afterwards, immediately after taking it out from the oven, sprinkle over it some salt and pepper. Cecina tastes better hot, but you can also enjoy it cold.
Specky, as always, was not very satisfied that I prepared something that he cannot eat. For that reason, I was obliged to give him a tiny piece of parsley, out of which, as you see, he decided to make a parsley propeller!
Cecina or traditional Italian chickpea flour flatbread is a perfect snack to treat yourself. As well as it’s a great appetizer to offer your guests with a glass of wine. Once you try it, I’m sure it will become a regular in your kitchen since it’s:
-
vegan
- gluten free
- easy to make
- crispy on the outside and soft on the inside
- filling
- flavorful
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 10 min |
| Cook Time | 20 min |
| Passive Time | at least 4 h |
| Servings |
slices* (check notes)
|
- 150 g of chickpea flour
- 400 ml of water
- 2 tablespoons of extra virgin olive oil (+ a bit extra for greasing the baking tray)
- 1 teaspoon of salt (+ an extra pinch for sprinkling over)
- pinch of freshly ground pepper (optional)
Ingredients
|
|
- in a bowl mix together water with half of the amount of oil, then add the chickpea flour and mix well until there are no lumps;
- cover the bowl with plastic wrap and let the batter rest for at least 4 hours or overnight – no need to refrigerate;
- once the batter has rested, heat the oven to 240°C/465°F and, if there is some foam formed over the batter, carefully skim it off with a spoon or skimmer;
- add salt to the batter and mix well once again;
- grease well (don’t be modest) your chosen baking tray with oil (please, check notes for the baking tray size used) and pour the batter in the baking tray;
- take the other half of the oil and, by using a small spoon or pastry brush, create drops of oil on the surface of the batter (for visual demonstration, check the picture);
- very carefully (the batter is very liquid) place the baking tray in the preheated oven and bake for 20 – 25 minutes or until the surface becomes crispy and golden. During the baking process the surface of the batter may bubble up, but don’t worry – it will become flat again;
- when Cecina is ready, take it out from the oven and immediately sprinkle over it some salt and pepper. Preferably serve hot.
* the diameter of baking tray used for 5 slices: 28 cm/11”
