Last visit to Italy, we bought some “farina di ceci” – better known to you and I as chickpea flour. Used in Pisa and Lucca to make “cecina” (chickpea flatbread), very simple ingredients are mixed together to make a flatbread. It is baked on a pizza pan, and turned into a snack that is perfect as an appetizer. We served it alongside our soup that we made from last week’s blog post at our food blog.
So, let’s get started! I used the recipe from the “Flavors of Tuscay” cookbook, by Maxine Clark.
- 2 c. water
- 2 tablespoons extra virgin olive oil
- 1 and 1/2 cups of chickpea flour
- up to 1 teaspoon sea salt
- freshly ground pepper
Pour the water into a bowl, add 1 tablespoon of oil and stir. Gradually whisk in the chickpea flour and the salt until smooth and creamy. Cover, and let stand for at least 30-45 minutes, if not longer as it improves the flavor. (We left it for about an hour and a half.)
Swirl the remainder of the olive oil around a 12″ round pizza pan, preferably non-stick. It should look oily in order to give the cecina a great flavor and to get the edges crispy, plus you don’t want it to stick to the pan.
Stir the batter and pour onto the pan. I know – it looks like it will overflow the edges, but don’t worry!
Bake in a preheated 425 degree oven for about 20 minutes, or until set and golden brown. Since we have a convection oven, the pan was “twirled around” during baking, since the edges were getting a bit overly browned.
Serve warm, and sprinkle with salt and pepper, if you like.
Sprinkling on a bit of grated parmesan cheese while the cecina was warm turned out to be just a dandy idea, and adding just a smidgen of chopped fresh rosemary delighted the senses with its woodsy smell….yummo!!!
Slice into squares, or for a more rustic appeal, tear into serving sizes. Easy peasy!