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Cecina recipe -- chickpea flour flatbread - Forno Bravo Forum: The Wood-Fired Oven Community

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Cecina recipe -- chickpea flour flatbread

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  • Cecina recipe -- chickpea flour flatbread

    Hope everyone is enjoying the winter. Overnight frost, and clear
    sunny days here. Very nice. Good pizza oven weather.

    This is a flatbread that we made with some California friends. They
    have a cousin who owns a nice Pasticceria in Lucca who give us the
    recipe and technique, and our samples (which were great). The bread
    is simple, though finding chickpea flour might not be. :-) It is very
    similar to a French Socca, from Provence. I have heard Cecina called
    Chickpea Pizza as well.

    We have used Cecina as part of a vegetarian meal of risotto, grilled
    peppers, and baked eggplant -- all made in a hot brick oven. It also
    makes a great appetizer. You can get it to-go for lunch throughout
    Tuscany.

    Cecina
    1 cup chickpea flour
    2 cups water (I have seen recipes with a 1:1, 1:1 1/2, and 1:3 but
    this works well.)
    2 TSP olive oil
    Dash salt

    Mix the batter (it is very watery) and let set for 2-4 hours.

    Fire your oven so that is is hot and ready for fire-in-the-oven
    cooking. Maybe two Mississippi's. This is a good brick oven recipe
    because it cooks best with top and bottom heat.

    Pour a liberal amount of oil in a baking sheet with 1" (or so) sides.
    Add enough batter to make a 1/4" - 1/2" thick flatbread, and bake for
    10 minutes. It should be brown on top. Cut and drizzle with olive
    oil, and serve immediately. The commercial bakery has seasoned cast
    iron pans, so that Cecina does not stick to the bottom, but we did OK
    with steel pans as well.

    Chickpea flour is both healthy (a good source of protein) and tasty. Enjoy!

    James
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