Authentic Tuscan Cecina (Chickpea Flatbread)
A simple recipe for cecina, best described as a savory chickpea pancake or thin flatbread that is cooked at a high temperature, creating a crispy, blistered exterior with a pillowy center. Greasy and salty, this is one of Tuscany’s best street foods.
Ingredients
- 7 oz chickpea flour (200 g), sometimes called besan
- 20.5 fl oz cold water (600 ml)
- 1 tsp salt
- 1/4 cup olive oil preferably extra virgin
- freshly ground black pepper to taste
Instructions
- Mix the chickpea flour and water until completely smooth and without lumps. Note the batter will be very runny, similar to a crepe batter. Cover and let rest at least 2 hours but preferably 5 or overnight.
- Remove any of the foam that has formed on the top of the batter. Add the oil and salt.
- Preheat the oven to 430° F (220° C).
- If you are using a pizza pan with a lip or a cast iron, put it in the oven when preheating (pouring the batter in the hot pan helps it from sticking and creates an extra crispy crust).
- If you have preheated your pan, carefully pull it out with pot holders, drizzle a generous amount of olive oil in the pan, swirl it around to coat the bottom and add enough of the batter to make your cecina about ⅛-¼ (3-6 mm) inch in height. Just eyeball it. It might not be perfect the first time but you will get an idea and then do better on the second batch.
- If you are using an oiled baking sheet (about 10.5"x15"), pour the batter in, again, being sure the cecina is about ⅛-¼ inch in height. You can also use a baking sheet lined with parchment paper for easy cleanup.
- Bake in the bottom of the oven for 10-15 minutes if using the pre-heated cast iron and 15-20 if you are not using until golden brown and crispy on the edges. It’s hard to tell but the middle should still be soft and creamy. I have found that every time I do it, it cooks slightly differently so really keep an eye on the time and check on it if you start to smell a good aroma - it may be close to being done!
- Drizzle with more olive oil and finish with freshly ground black pepper before cutting into large wedges.
Notes
Substitutions:
- There are no real substitutions but you can try adding a bit of dried rosemary to the top before baking.
- Although not authentic cecina, this is a good way to use up leftover cooked veggies. Just finely chop thin and add them to the batter for a non-traditional version.
- Make a sandwich by putting leftovers between two slices of bread (very common in Livorno).
- Serve as an antipasto on pizza night, very traditional in coastal towns.
- Serve with a small glass of wine or a beer as an aperitivo.
- I prefer to leave the batter overnight to rest. The longer it rests, the creamier and more custardy the cecina will be.
- If using a square baking sheet, the best size is roughly 10.5" x 15".
- Use an oven thermometer. It’s important to have the correct oven temperature!
- Note the resting time for the batter. Plan this into your baking schedule.
- Grease the pan very well with olive oil. It sticks easily. Or use parchment paper to line your baking sheet.
- Preheating an oven to this high of a temperature can take quite some time, depending on the oven, so also give yourself ample time to get that oven nice and hot.
- Use an appropriate pan that will not buckle or warp in the very hot oven. Thin pans tend to do this. Opt for a thicker baking tray with a lip. Cast iron works best.
- If you are indecisive about a pan, go for a larger pan that will make a thinner cecina compared to a thicker one.
- If you don’t have a large baking tray to keep the cecina at the right thickness (around ⅛-¼ inch) then make two batches, or more if need be!
- Try to keep your cecina thin. It’s much better because we all know the crusty crust is the best part!
- Halve the recipe for just a couple of people.
Tried this recipe?Let us know how it was!