Cecina Toscana
Tuscany's ancient flatbread — cecina (also called torta di ceci in Pisa), a paper-thin chickpea flour pancake cooked in a very hot oven in a copper pan until golden and crispy on top, creamy on the inside. Made only with chickpea flour, water, olive oil, salt and pepper. Found in every Pisa bakery; often eaten tucked inside a roll with black pepper.
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Mix batter: whisk chickpea flour with cold water gradually until smooth with no lumps. Add oil and salt. Rest the batter 2–3 hours (or overnight). Skim off any foam.
About 4 min
Preheat oven to 250°C/480°F. Place a large flat metal baking tin (28cm) or copper pan with 1 tbsp oil in the oven for 5 minutes until smoking hot.
About 9 min
Pour the batter into the hot tin — it should be about 5mm thick.
About 9 min
Bake 15–20 minutes until golden on top, slightly crispy at the edges and creamy in the centre.
About 9 min
Crack generous black pepper over immediately. Cut into irregular pieces. The correct texture is crispy top, creamy slightly undercooked centre — like a set custard. Eat hot, tucked into focaccia or on its own.
About 3 min
Nutrition per serving (estimate)
- Calories
- 180
- Protein
- 6 g
- Carbs
- 20 g
- Fat
- 10 g
- Fibre
- 3 g
- Sugar
- 2 g
- Sodium
- 360 mg
Contains: gluten
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Recipe by Boon Tools.