You will find cecina (pronounced chay-CHEE-na) throughout Tuscany, where it is often served as a bar snack. The name comes from the type of flour--chickpea (or ceci) flour--that gives the flatbread its nutty taste. It's best served soon after making, with just a sprinkling of black pepper, or with pesto, salsa crudo, artichoke spread, or other savory toppings. The dough comes together quickly but does need to rest three hours, so plan accordingly.