1.  In a mixing bowl, combine the chickpea flour and salt.

2.  Add the water to the flour mixture and whisk vigorously and thoroughly until the mixture is smooth, uniform and does not contain any lumps.

3.  Cover the bowl with plastic wrap and place it in the refrigerator to set for 5 - 10 hours or overnight.

 

 

 

4.  When you are ready to make the cecina, preheat the oven to 425 and position one rack on the bottom rung of the oven and one rack on the top rung of the oven.

5.  Take a spoon, skim off and discard any foamy, bubbly substance that may have formed on top of the flour and water mixture.

6.  Add 1/3 cup of the olive oil to the batter mixture and whisk thoroughly.

7.  Place 2 jelly roll pans in the oven to preheat them for about 1 minute.

8.  After a minute, remove them from the oven and pour 1/3 cup of olive oil into each pan. Ensure the oil coats the entire bottom of both pans. Add more olive oil if the bottom of the pan is not completely coated.

9.  Pour 1/2 of the cecina batter into each pan and spread it evenly to cover the entire pan. There should not be more than 1/4 inch of batter in each pan.

10.  Place the pans in the oven and bake on the bottom rack for 10 minutes.

11.  After 10 minutes, move the pans to the top rack of the oven and bake for another 5 - 10 minutes or until the cecina are a deep golden brown on top.

12.  Once the cecina have finished baking, remove them from the oven and let cool briefly before serving.

13.  Serve with black pepper.

Notes

- These flatbreads are called cecina in Tuscany; however, if you are in Liguria, they are known as farinata di ceci. This dish may have other names depending on the region.

- A well seasoned cast iron pan will work well for this recipe, but you may need to bake the batter in 2 - 3 batches. If using this method, make sure you do not fill the pan with more than 1/4 inch of batter.