Place the water in a large bowl and slowly stir in the chickpea flour, then add salt
Continue stirring to dissolve any lumps
Once the optimal fluidity is reached (when a very thin film is left on the convex side of the wooden spoon), let the batter rest for at least half an hour
Remove the foam that has formed on the surface and pour the batter into a baking pan (about 45 centimeters in diameter) containing the oil
Carefully mix the batter with the oil and bake in a hot oven (300 degrees) for about 10 minutes, making sure to 'rotate the pan' for even cooking
Once removed from the oven, sprinkle with black pepper
Baking Pan
Whisk
Italia, Liguria
| Energy (kcal) | 133.81 |
| Carbohydrates (g) | 10.06 |
| of which Sugars (g) | 0.69 |
| Fat (g) | 8.31 |
| of which Saturates (g) | 1.19 |
| Protein (g) | 4.04 |
| Fiber (g) | 2.56 |
