Cecina Tuscan Flatbread Recipe | Yummly

Cecina Tuscan Flatbread

L'ANTRO DELL'ALCHIMISTA
5Ingredients
55Minutes
480Calories
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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

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

    480Calories
    Sodium10% DV240mg
    Fat48% DV31g
    Protein27% DV14g
    Carbs12% DV36g
    Fiber28% DV7g
    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 A2%
    Vitamin C
    Calcium4%
    Iron20%

    * 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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