Italian Farinata Chickpea Flatbread (La Cecina Toscana)

Step 1

Sift the chickpea flour into a large bowl then add a pinch of salt (about 1/2 tsp sea salt flakes).

Step 2

Gradually add in the water whislt whisking to avoid any lumps (there may be an odd few). Add olive oil and stir.

Step 3

Cover the bowl with plastic wrap and let rest for 2 hours (no need to refridgerate.)

Step 4

Once rested pre-heat the oven to 450F/230C.

Step 5

Oil an oven safe skillet, pizza pan or baking tray with olive oil (about 1 tbsp should be enough). I used a 10 inch round pan (there's enough batter to make two this size).

Step 6

Pour the batter into the skillet until 5mm or 1/4 inch thick (it shouldn't be any higher) and bake in the oven for 20 minutes or until golden on top and crispy around the edges.

Step 7

Remove from the oven and let rest for 5 minutes before removing to a cutting board. Sprinkle with a little pinch of sea salt flakes and cut into slices. Eat while hot!