Baked chickpea pancake

There are versions of this all the way up to the French Riviera. In Livorno (Leghorn) it is served as an energy-packed sandwich.


  • 400 g (14 oz) gram (chick pea) flour
  • 800 g (27 fl oz) water
  • 1 tsp salt
  • 34 tbsp olive oil.


  1. Pre-heat the oven to a high temperature (250° C/480°F).
  2. Sift the gram flour.
  3. Mix the water, flour, salt and oil well, taking care to avoid any lumps. Be sure to add enough oil and salt, or it will end up dry and bland.
  4. Filter the mixture and pour into a oiled pan (e.g., two 30 x 30 cm oven trays). Or use greaseproof paper. Works best if poured thin, like thick crepes, or thin pancakes.
  5. Cook in the oven, turning on the grill, and placing the cecina close to the grill. Burst with a knife any bubble that may form.
  6. Remove from the oven when golden brown (almost burnt in spots) ~6-10 min.
  7. Slice into pieces and serve immediately. Add lots of olive oil and pepper.

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