Place the water in a large bowl and, stirring, slowly pour in the chickpea flour, then add salt
Continue stirring until any lumps dissolve
Once you reach the optimal consistency (when a very thin film remains on the convex part 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 tray (about 45 centimeters in diameter) containing the oil
Carefully combine the batter with the oil and bake in a very hot oven (300 degrees) for about 10 minutes, making sure to 'turn the tray' to achieve even cooking
Once removed from the oven, sprinkle with black pepper
Baking tray
Whisk
Italy, 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 |
