Cecina (Chickpea Flatbread)

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Ingrediënten

De bereidingswijze

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1. 1

   In a large bowl, whisk together the chickpea flour and salt.

   Ongeveer 1 min

2. 2

   Gradually add the water to the flour mixture, whisking constantly to prevent lumps, until a smooth, thin batter forms.

   Ongeveer 2 min

   Tip van de kok: Ensure the batter is completely smooth before resting.

3. 3

   Stir in the batter olive oil.

4. 4

   Cover the bowl with plastic wrap or a kitchen towel and let it rest at room temperature for at least 2 hours, or up to 4 hours.

   Ongeveer 2 uur

   Tip van de kok: Resting allows the flour to fully hydrate, resulting in a better texture.

5. 5

   Preheat your oven to 220°C (425°F).

   Ongeveer 15 min

   Tip van de kok: Ensure the oven is fully preheated before baking.

6. 6

   Lightly grease a 28-30 cm (11-12 inch) round baking pan or cast-iron skillet with the pan olive oil.

   Ongeveer 1 min

   Tip van de kok: A well-greased pan prevents sticking and helps create a crispy crust.

7. 7

   Place the greased pan in the preheated oven for 5 minutes to heat up.

   Ongeveer 5 min

   Tip van de kok: Heating the pan helps achieve a crispier bottom crust.

8. 8

   Carefully remove the hot pan from the oven.

   Tip van de kok: Use oven mitts as the pan will be very hot.

9. 9

   Give the rested batter a final whisk, then pour it into the hot pan.

   Ongeveer 1 min

   Tip van de kok: The batter should be thin, about 3-5 mm thick.

10. 10

    If using, sprinkle black pepper and rosemary evenly over the top of the batter.

11. 11

    Bake for 20-25 minutes, or until the cecina is golden brown, firm to the touch, and the edges are crispy.

    Ongeveer 25 min

    Tip van de kok: Baking time may vary depending on your oven and pan thickness.

12. 12

    Remove from the oven and let it cool in the pan for a few minutes.

    Ongeveer 5 min

13. 13

    Slice into wedges or squares and serve warm.

    Ongeveer 1 min

    Tip van de kok: Cecina is best enjoyed fresh and warm.