Chickpea Flatbread (Torta di Ceci)

Name: Chickpea Flatbread (Torta di Ceci)
Total time: 16800 s
Yield: Serves 5 servings
Ingredients: 3 3/4 cups chickpea flour (about 500 grams); 6 1/3 cups water (about 1.5 liters); 1 1/2 tablespoons salt (about 20 grams); 1/2 cup olive oil (about 100 grams)

DeliZiamoci in cucina @cook_27165234

Chickpea flatbread is made from flour, water, oil, and salt. It's very popular in Tuscany, especially in Livorno. It's delicious in a sandwich, even with eggplant preserved in oil!

DeliZiamoci in cucina @cook_27165234

Chickpea flatbread is made from flour, water, oil, and salt. It's very popular in Tuscany, especially in Livorno. It's delicious in a sandwich, even with eggplant preserved in oil!

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Ingredients

4 hours resting time and 40 minutes baking

Serves 5 servings

3 3/4 cupschickpea flour (about 500 grams)
6 1/3 cupswater (about 1.5 liters)
1 1/2 tablespoonssalt (about 20 grams)
1/2 cupolive oil (about 100 grams)

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Steps

4 hours resting time and 40 minutes baking

1

In a large bowl, combine the chickpea flour, water, salt, and olive oil. Prepare the batter at least 4 hours in advance, stirring occasionally.
2

Preheat the oven to 480°F (250°C).
3

Grease a 12-inch (32 cm) baking pan and pour in the batter to about 3/4 inch (2 cm) thick. With these amounts, you'll have enough for two 12-inch pans. Bake for 40 to 50 minutes, until golden brown.
4

Remove from the oven and sprinkle with black pepper. Slice a French roll and fill it with the flatbread, either on its own or with marinated eggplant.