Torta Di Ceci
Torta di ceci is a crispy chickpea flour pancake that comes from Italy. It only takes 5 simple ingredients to make this delicious gluten free flatbread, and there's a variety of creative ways you can serve it.
Ingredients
- 2 cups chickpea flour
- 3 cups water room temperature
- 4 tablespoons olive oil divided
- ½ teaspoon sea salt
- 1 tablespoon rosemary leaves removed from stem
Instructions
- Pour the water into a large mixing bowl. Stir the chickpea flour into the water, breaking up as many lumps as you can. Cover the bowl and let the mixture sit for at least four hours, or overnight.
- Preheat the oven to 500° F (260° C). Grease a large baking pan with 2 tablespoons of the olive oil. *see note 1
- Skim the foam off of the chickpea and water mixture. Whisk in the remaining 2 tablespoons of olive oil and the salt.
- Tip the mixture into the pan, and scatter the rosemary across the top. Put the pan on the bottom rack of the oven and bake for 7 minutes. Transfer to the top rack and bake for another 7-8 more minutes, or until the top is crispy and golden.
Notes
- The larger the pan you use, the thinner the your torta di ceci will be. I used an 11 inch round pan, which produces a fairly thick pancake. You can use a round or rectangular pan.
Nutrition
Calories: 179kcalCarbohydrates: 18gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 169mgPotassium: 256mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 1mgCalcium: 20mgIron: 2mg
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