Cecina or traditional Italian chickpea flour flatbread
Traditional Italian dish made of chickpea flour, oil, water and salt. Popular in different regions of Italy with different names – Cecìna, Farinata di ceci, Calda calda and also known as Socca in the French Riviera. Author: Krista, www.bunnymommycooks.com
    Servings Prep Time
    5slices* (check notes) 10min
    Cook Time Passive Time
    20min at least 4 h
    Servings Prep Time
    5slices* (check notes) 10min
    Cook Time Passive Time
    20min at least 4 h
    • 150g of chickpea flour
    • 400ml of water
    • 2tablespoons of extra virgin olive oil(+ a bit extra for greasing the baking tray)
    • 1teaspoon of salt(+ an extra pinch for sprinkling over)
    • pinch of freshly ground pepper(optional)
    1. in a bowl mix together water with half of the amount of oil, then add the chickpea flour and mix well until there are no lumps;
    2. cover the bowl with plastic wrap and let the batter rest for at least 4 hours or overnight – no need to refrigerate;
    3. once the batter has rested, heat the oven to 240°C/465°F and, if there is some foam formed over the batter, carefully skim it off with a spoon or skimmer;
    4. add salt to the batter and mix well once again;
    5. grease well (don’t be modest) your chosen baking tray with oil (please, check notes for the baking tray size used) and pour the batter in the baking tray;
    6. take the other half of the oil and, by using a small spoon or pastry brush, create drops of oil on the surface of the batter (for visual demonstration, check the picture);
    7. very carefully (the batter is very liquid) place the baking tray in the preheated oven and bake for 20 – 25 minutes or until the surface becomes crispy and golden. During the baking process the surface of the batter may bubble up, but don’t worry – it will become flat again;
    8. when Cecina is ready, take it out from the oven and immediately sprinkle over it some salt and pepper. Preferably serve hot.
    Recipe Notes

    * the diameter of baking tray used for 5 slices: 28 cm/11”