Cecina, Tuscan Chickpea Flour ‘Flatbread’ is a simple, nutritious recipe, that is also vegan and gluten-free. It is an Italian classic from the Tuscany Region, made of only a few ingredients: chickpea flour, water, e.v.o. oil, salt, and pepper. The word Cecina comes from the Italian word Ceci, which means Chickpeas.
- 160 g organic chickpea (garbanzo bean) flour
- 500 ml water, at room temperature
- 5 Tbsp e.v.o. oil
- 1 tsp salt
- freshly ground black pepper (for topping)
- rosemary (for topping, optional)
Add the flour to a medium-size bowl. Slowly add the water while whisking to avoid any lumps. When the batter is smooth add the salt and half the olive oil. Stir and cover with plastic wrap.
Let the batter rest for a minimum of half hour to overnight (I let it rest at room temperature for about 2 hours). Remove the foam from the top and give it another stir.
- Preheat the oven to 225-230° C (425-450° F). The hottest the better. Add the rest of the e.v.o. oil to a non-stick 30 cm pizza tray and spread it with a brush. Place the tray on the middle rack of the oven for about 1 minute (it will be easier to remove the Cecina after it’s baked).
- Leaving the tray in the oven, carefully pour the batter into the tray and mix just slightly with the spoon so as to distribute the oil and the batter.
- Close the oven and bake for 15-20 minutes (in my oven it took 20 minutes), rotating the pan halfway through, until golden and crispy on the outside (you will see the cecina bubbling as it cooks). If necessary, turn the broil on low for a couple minutes to get the crispy topping.
- Remove from the oven, sprinkle over freshly ground black pepper (a must), coarse sea salt (if you like), and few rosemary sprigs (optional). Cut into slices and serve hot.
Cecina is best eaten warm, as it comes out of the oven.
You could use a cast iron skillet (it holds heat well!), but if it is smaller than 30 cm, make sure to bake it in 2 batches, since it is a must to make it thin (not as thin as a crèpes, not as thick as a pancake).