Easy Italian

Silvia Colloca's chickpea flatbread with prosciutto

Name: Silvia Colloca's chickpea flatbread with prosciutto
Yield: 8
Cuisine: /italian
Ingredients: 250g chickpea flour; 120.00ml olive oil; 20.00 ml freshly ground white pepper; 125ml olive oil; 20 thin slices prosciutto; 1 small bunch flat-leaf parsley, leaves finely chopped; 1 tbs each finely chopped rosemary and thyme leaves; 3 mint leaves, finely chopped; 20.00 ml baby capers, rinsed, drained, roughly chopped; 20.00 ml lemon juice

Rate now

Chickpea flatbread with prosciutto and herb sauce

Jump to recipe

This simple Italian inspired starter, chickpea flatbread with prosciutto and herb sauce, is perfect for summer entertaining.

1 2/3 cups (250g) chickpea flour (besan)
1/4 cup (60ml) extra virgin olive oil
1 tbs freshly ground white pepper
1/2 cup (125ml) olive oil
20 thin slices prosciutto

Herb sauce

1 small bunch flat-leaf parsley, leaves finely chopped
1 tbs each finely chopped rosemary and thyme leaves
3 mint leaves, finely chopped
1 tbs baby capers, rinsed, drained, roughly chopped
1/4 cup (60ml) extra virgin olive oil
1 tbs lemon juice

Method

1.

Place 350ml warm water in a bowl and gradually whisk in chickpea flour to form a smooth batter.
2.

Whisk in extra virgin olive oil, white pepper and 1 tbs salt.
3.

Using a slotted spoon, skim any foam off surface.
4.

Set aside at room temperature for 4 hours or overnight until slightly thickened.
5.

Place a 24cm ovenproof frypan in the oven and preheat oven to 220°C.
6.

Carefully remove the pan from oven and add 2 tbs olive oil, swirling pan to coat base.
7.

Add one-third flatbread batter and swirl pan to coat base, return pan to the oven and bake for 25-30 minutes until crisp around edges and centre is cooked through.
8.

Slide flatbread onto a board and cover to keep warm. Repeat process with the remaining olive oil and batter twice more to make 3 chickpea flatbreads.
9.

For the herb sauce, combine all the ingredients in a bowl and season.
10.

Cut flatbreads into wedges and top with prosciutto. Drizzle with herb sauce to serve.