Chickpea Flatbread (Cecina/Farinata)

Name: Chickpea Flatbread (Cecina/Farinata)
Ingredients: 2 cups chickpea flour (about 250 grams); 2 1/2 cups water (about 600 ml); 3 tablespoons extra virgin olive oil; 1 teaspoon salt; Black pepper, to taste

lucianoV @cook_9330727

This dish is known along the coast of Livorno, Pisa, Massa Carrara, and La Spezia by various names: CECINA, FARINATA; in Livorno, it's called torta di ceci.

lucianoV @cook_9330727

This dish is known along the coast of Livorno, Pisa, Massa Carrara, and La Spezia by various names: CECINA, FARINATA; in Livorno, it's called torta di ceci.

Saved

Ingredients

2 cupschickpea flour (about 250 grams)
2 1/2 cupswater (about 600 ml)
3 tablespoonsextra virgin olive oil
1 teaspoonsalt
Black pepper, to taste

Saved

Steps

1

In a large bowl, add the chickpea flour and gradually pour in the water. Mix well to remove all lumps; the batter should be completely smooth. Add the salt and a little black pepper. Let the batter rest for 1 hour.
2

After resting, skim off any foam from the surface. Pour the olive oil into a low-sided, nonstick round baking pan (a copper pan is traditional if you have one) and spread it evenly over the surface. Pour the chickpea batter into the pan, stirring gently to combine.
3

Preheat your oven to 480°F (250°C). Bake for about 20 minutes. When done, the flatbread is ready to eat; serve it hot, cut into slices, and sprinkle with a little more black pepper.