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LeafUp › Basics › Quick chickpea flatbread (no gluten)

Quick chickpea flatbread (no gluten)

A thin, soft flatbread made from chickpea flour, naturally gluten-free. In Italy it is called farinata, in Nice socca.

Three steps

  1. Whisk a cup of chickpea flour (about 120 g) with a cup of water (250 ml), a spoon of olive oil and a pinch of salt until smooth. Leave for 30 minutes.
  2. Heat a little oil in a large non-stick pan over a medium-high heat and pour in a thin layer of batter.
  3. Cook for 2 to 3 minutes until set and golden underneath, then turn and cook for 1 to 2 minutes more.

Good to know

With coeliac disease, choose chickpea flour labelled gluten-free: flours can be milled alongside wheat.

LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.