Chickpea Flour Flatbread
(Farinata di Ceci)

1 1/2cup chickpea or garbanzo bean flour
2 cups water (room temperature)
2 TSP olive oil
2 tsp sea salt

• Whisk ingredients together in a medium bowl. Batter will be watery.  Let it set at room temperature for 2-4 hours or up to 12 hours. Batter will settle and thicken with time.
• Preheat oven with a baking stone (if you have one) to 550 degrees or the highest temperature of your oven. Since traditionally this flatbread is made in a wood fire oven you need to get our conventional oven extra hot.
• Use a baking sheet with 1″ or more sides,line with parchment paper for easy clean up. Add a generous amount of olive oil to the paper surface. A well seasoned cast iron pan will work well without paper lining.
• Remix your batter and pour into your pan. Batter should rise to 1/4-1/2″ deep.Bake for 10 minutes or until light brown on top.  Cut and drizzle with olive oil, and serve immediately.

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