Replace bread with this chickpea flatbread: only 3 ingredients and zero gluten!
Looking for a healthy, quick, and incredibly nutritious alternative to bread? Protein-rich, gluten-free chickpea piadina is the perfect solution for a quick lunch or a light dinner that doesn't compromise on flavor.
- Chickpea flour 300 gr
- Sale 5 gr
- Black pepper 1 pinch
- Water to be added gradually 450 g
- Chives, fresh or dried, to taste
- Extra virgin olive oil (EVO) for greasing the pan 10 g
- Begin by pouring the chickpea flour into a large bowl. Add salt and a pinch of pepper, and mix thoroughly to distribute the flavors evenly.
- Gradually pour in the water, continuing to whisk vigorously with a hand whisk: this step is essential to avoid lumps. Once you have a smooth, even batter, add the chives and mix well.
- Heat a nonstick pan (a crepe pan is ideal) and pour in a drizzle of oil, wiping off the excess with paper towels. Pour a ladleful of batter into the center. To spread the piadina, swirl the pan in circular motions until the batter covers the bottom. Avoid using spatulas or the back of a ladle: the swirling motion is the key to achieving a uniform thickness without breaking the dough.
- Cook the piadina over medium heat: avoid using a low heat that will harden it, and a high heat that will burn it. The ideal cooking time is about two minutes per side. To determine when to flip it, try inserting a spatula under the edges: if the piadina comes away easily without breaking or sticking, it's ready. Carefully flip it and finish cooking the other side for another 1-2 minutes.
- Continue in the same way with the remaining mixture. To avoid excessive fat, limit the amount of oil or simply wipe the bottom of the pan with the previously greased paper towel. As they're ready, stack the piadinas on a plate, one on top of the other. If you're not eating them immediately, cover them with plastic wrap: the residual heat will create the necessary moisture to keep them soft and pliable.
- Your chickpea wraps are ready to serve! Enjoy them warm as a substitute for bread, or fill them with whatever you like for a healthy, protein-rich, and balanced meal.
This recipe is designed for those who follow a balanced diet but have little time to cook. Although it tastes like traditional cecina or chickpea farinata, its texture is designed to be soft, elastic, and easy to roll, just like a real homemade piadina. It's the ideal option if you're looking for a lard-free piadina that's naturally lactose-free and suitable for celiac disease sufferers.
It's incredibly easy to make: no rising required, and the result is a versatile base that can be filled with grilled vegetables, hummus, or salmon. If you love Mediterranean flavors and the versatility of legumes, don't miss our version of stuffed farinata or our delicious panelle. In less than 20 minutes, you'll have a healthy, flavorful, and protein-rich dish on the table. Let's get to work!
Doses & Ingredients
- Very low difficulty
- Very low cost
- Food availability very easy
- Water to add gradually - 450 gr.
