Farinata
Ingredients:
1/2 lb (200 grams) chickpea or gram flour
2 and 3/4 cups (640 ml) water
1 tsp salt
Extra virgin olive oil, enough to coat the cooking dish
A shallow earthenware dish, about 9 inches (22.5 cm) in diameter
Directions:
Put the flour in a bowl and gradually add the water, stirring constantly.
When smooth and about the consistency of pancake batter, add salt.
Cover and let rest for at least 4 hours (or overnight, if that suits).
Pour some olive oil into the cooking dish, enough to cover the base amply.
Stir the batter and pour it into the dish, stir it again so that the batter and olive oil are well mixed.
Bake in a hot oven, 425°F (220°C), for about 50 minutes, until the top is golden and crusty.
Slice and serve hot as a snack sprinkled with fresh ground pepper, with roasted vegetables, or salads.