For some time now I’ve thought it such a shame that gluten-free wraps taste so ordinary and that a good, flexible gluten-free pita bread is hard to find. I love Greek food, so it would be great to serve up a souvlaki or a mezze plate and have a great gluten-free flatbread as an accompaniment. I think I’ve found it.
Some time ago, I came across the recipe for this chickpea flatbread (or Cecina) in an Italian cookbook that my Mum gave me called The Taste of Italy. Unfortunately, there were no cooking directions with the recipe, so being short of time to experiment, I cooked batches of the flatbread in a pan, much like a pancake.
The results were fantastic. Soft inside and crunchy outside, it was delicious served warm. I could well appreciate why the Italians enjoy this bread simply, with a glass of red wine. I also could imagine it…
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