LA CECINA
1.1 lb chickpea flour (500g)
6 1/3 cups cold water (1.5 litres)
5 tablespoons olive oil (90ml)
1 tablespoon of salt and pinch of black pepper
To start your La Cecina:
In a mixing bowl, mix together chickpea flour and water until all the lumps are gone and consistency is even.
Add salt, pepper and 2 tablespoons of olive oil and mix thoroughly. Let mixture rest for about an hour.
Spread the remaining olive oil on a 14" pizza pan and pour the batter into the central part of the pan without shaking it. The pan should remain completely oiled with the batter floating on top.
Cook in a preheated oven at 450 degrees Fahrenheit for 35 minutes or until golden brown.
Yield: 6 | 8 servings
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