Tuscan cecina
6 servings
50 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories562.8kcal
Proteins12.5grams
Fats15.4grams
Carbohydrates94.7grams
1
In a bowl, mix salt and flour, constantly adding water and half of the oil, stirring the dough with a whisk. It should be quite liquid. Cover the bowl with plastic wrap and let it rest for 30 minutes.
- Salt: 1 teaspoon
- Wheat flour: 600 g
- Chickpea flour (gram flour): 180 g
- Olive oil: 80 ml
2
Preheat the oven to 200–220 degrees. Grease round baking pans well with oil, and even if you use parchment paper, it should also be greased. Spread a thin layer of dough in two pans and place them in the oven for 15–20 minutes, either one after the other or together, depending on your oven's capabilities.
- Olive oil: 80 ml
3
Serve at readiness. Before serving, you can sprinkle with black pepper.
- Ground black pepper: to taste
