Adapted from Florentine: The True Cuisine of Florence by Emiko Davies
- 200 grams (1¾ cups) chickpea (garbanzo bean) flour (I use Bob’s Red Mill)
- 1½ teaspoons salt
- 600 ml (2½ cups) water
- 80 ml (1/3 cups) extra-virgin olive oil
- Preheat oven to 430º.
- Combine the flour and salt in a mixing bowl and whisk to incorporate. Add the water gradually while whisking to create a smooth batter. Once the batter is completely smooth, add in the olive oil and whisk to incorporate. Set the mixture aside for 1 hour at room temperature.
- Lightly grease a 12-inch round pizza pan or a 9 x 12 baking pan with olive oil. Pour the batter slowly into the pan, letting it come up the sides no more than 1/8-inches.
- Bake for 20-30 minutes until the flatbread is golden brown, crisp, and flaky around the edges. You will notice the center will bubble up while it is baking (the bubbles will deflate as the flatbread continues to cook). The center will have a creamy, soft texture once it is fully baked.
- Remove the flatbread from the oven and let it rest for about 10-15 minutes before cutting. If you cut the flatbread when it is too hot, the slices will not stay intact. Serve with freshly ground black pepper and extra olive oil to taste.
- Storage:Wrap any leftover flatbread lightly in aluminum foil and refrigerate. For the best flavor and texture, eat the flatbread within 2 days. Reheat any leftover flatbread in a 200° oven for a 5-10 minutes, or until heated through.