Ingredients: 250 chickpea flour / 1 liter of water / half cup of oil evo / salt / pepper / rosemary chopped
Mix the chickpea flour with water to create a very liquid batter. Add
the olive oil, a pinch of salt and a sprinkling of pepper. Let rest in
refrigerator for at least 3 hours. Combine the chopped rosemary and
pour the mixture into a baking dish (about 24 cm in diameter), with
low edges and previously greased with oil. The thickness of cecina not
exceed 1 / 2 cm.Pre-heat the oven and bake at 250° for about 40
minutes until cecina become golden.