Cecina Toscana

What to get ready

• Besan chickpea flour 320 g
• Olive oil 160 ml
• Salt 16 g
• Black pepper 12 g

Method

1. 1 Mix chickpea flour with water in a ratio of one part flour to three parts water, stirring until completely dissolved.
2. 2 Let it rest for 5 hours at room temperature, then skim off any white foam from the surface.
3. 3 Season with salt and pour in most of the olive oil, stirring well.
4. 4 Heat a copper or cast iron tray in a 250-degree oven until very hot, then coat it with oil.
5. 5 Pour the batter into a thin layer, bake for 18 minutes until cracked and crispy, then sprinkle with plenty of black pepper.

With an appliance

• Charcoal grill 35 min

  Replace step 5: Place the cast iron tray on the grill 10 cm away from the glowing charcoal, cover with a lid, and bake the batter for 12 minutes, rotating the tray at minute 6. The charcoal heat makes the bottom crispier and gives it a smoky flavor better than an oven, but the tray must be kept very flat to prevent the batter from clumping.