Cecina- Chickpea Flour Flatbread
The cecina can be served with a pesto or tomato spread but avoid hummus. It can also be cut up into croutons and used as a substitute for pasta or beans in soup as it will not dissolve when added to liquid.
- 2 1/2 c
- chickpea flour*
- 3 1/2 c
- cold water
- 1 tsp
- salt and black pepper
- 1/4 c
- olive oil, extra virgin
How to Make Cecina- Chickpea Flour Flatbread
- 1Mix the batter by slowly pouring water into flour while whisking to keep lumps from forming.
- 2Once all the water is added, mix until completely smooth; then add salt and pepper. and let rest for 2-3 hrs.
- 3Heat oven to 350*. Pour olive oil onto the bottom of a cookie sheet with 1" sides. Pour batter into the pan (it will be soupy). Bake for 20-30 min until golden brown on top.
- 4Sprinkle with parmesan cheese, cut into triangles and serve immediately