Cecina Tuscan Flatbread

L'Antro dell'Alchimista
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Cecina Tuscan Flatbread Recipe
5
480
55

Description

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.

Ingredients

  • 250 grams chickpea flour
  • water (1 lt.)
  • 1/2 cup extra-virgin olive oil
  • salt
  • ground black pepper

Directions

  1. Add the water to the chickpea flour, letting the flour fall to the bottom of the bowl and then stirring with a wooden spoon.
  2. Add the extra virgin olive oil and a pinch of salt.
  3. Let the mixture rest for 3 hours.
  4. Place the mixture in a shallow baking pan greased with oil, the mixture should not be more than 1/2 centimeter in thickness.
  5. Preheat the oven to 250 degrees Celsius and bake for approximately 40 minutes, or until a golden crust has formed on the surface.
  6. Serve cut into pieces sprinkled with black pepper.
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NutritionView more

480Calories
Sodium10%DV240mg
Fat48%DV31g
Protein27%DV14g
Carbs12%DV36g
Fiber28%DV7g

PER SERVING *

Calories480Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat4.5g23%
Trans Fat
Cholesterol
Sodium240mg10%
Potassium530mg15%
Protein14g27%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate36g12%
Dietary Fiber7g28%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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