Chickpea Flour Piadina

Chickpea flour piadina is a variation of the traditional piadina from Romagna, with a rustic note and a slightly different flavor given by the chickpeas. Here is the recipe:

Ingredients

• 200 g of chickpea flour
• 200 g of wheat flour (can be all-purpose or whole-wheat for a more rustic touch)
• 60 ml of extra virgin olive oil
• About 150 ml of warm water
• A pinch of salt

Preparation

1. In a large bowl, mix the two flours with a pinch of salt.
2. Add the extra virgin olive oil and begin to blend it with the flours either with your hands or with a spoon.
3. Start adding the warm water gradually, working the dough until a soft and homogeneous ball is formed that doesn’t stick to your hands. If necessary, add a bit more water or flour to reach the desired consistency.
4. Cover the dough with a cloth and let it rest for about 30 minutes.
5. Take the dough, divide it into balls the size of a large walnut.
6. On a floured surface, roll out the balls into discs about 3-5 mm thick.
7. Heat a non-stick skillet or hot plate over medium-high heat.
8. Cook each piadina for about 2-3 minutes per side, or until bubbles appear and it lightly golden.
9. Serve warm, alone or with the filling you prefer.

Variations and suggestions: You can enrich the piadinas with spices like rosemary or chili pepper to give a more decisive flavor. For fillings, you can use grilled vegetables, cheese, or prosciutto and arugula for a completely Italian touch.

Curiosity

The variant of the piadina with chickpea flour has ancient origins and can be found in various Italian regions. Particularly in Liguria, where it is known as “farinata” or in Tuscany where it is called “cecina”. These versions are generally thinner and crispier compared to the piadina from Romagna.