How to make it
8 steps. Take it one step at a time.
In a large mixing bowl, slowly whisk the chickpea flour and water together
In a large mixing bowl, slowly whisk the chickpea flour and water together. Ensure there are no lumps and the mixture is completely smooth.
Cover the bowl with a clean cloth and let the batter rest
Cover the bowl with a clean cloth and let the batter rest at room temperature for at least 4 hours, or up to 12 hours for the best texture.
8 hrAfter resting, use a spoon
After resting, use a spoon to carefully skim off any white foam that has risen to the surface.
Stir in the extra virgin olive oil and the salt
Stir in the extra virgin olive oil and the salt until fully incorporated into the batter.
Preheat your oven
Preheat your oven to 220°C (428°F). Place a large, shallow baking pan or cast iron skillet inside to heat up.
Carefully remove the hot pan
Carefully remove the hot pan, grease with a little olive oil, and pour in the batter. The liquid should be about 1cm thick.
Bake for 20-25 minutes
Bake for 20-25 minutes until the Cecina is set, the top is golden, and the edges are dark and crispy.
20 minRemove from the oven
Remove from the oven, sprinkle generously with freshly ground black pepper, and serve warm in wedges.
A little kitchen wisdom
The secret to a perfect Cecina is the resting time; allowing the flour to fully hydrate ensures a creamy texture. Traditionally baked in tinned copper pans, but a well-seasoned cast iron skillet works beautifully.
