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250 g chickpea flour

620 ml water

1 cup olive oil




Put the water in a bowl and then whisk in the chickpea flour until you obtain a smooth cream. Let it stand for at least 1 hour. Pre-heat the oven at 220°. Remove any foam from the mix, add 3-4 tablespoons olive oil, rosemary, salt and pepper and whisk well. Grease a baking skillet with the oil and pour in the mixture, looking that it remains about half cm thick. Sprinkle some olive oil on the top and then bake at 220° for approx 40 minutes.

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