In a mixing bowl add chickpea flour and gradually start adding water. Whisk well until the batter is smooth with an even consistency and without lumps.
Cover the bowl with a plastic wrap and let it sit for at least 5 hrs. Better yet, leave it at a room temperature overnight. Otherwise you risk getting a grainy texture instead of creamy and custardy.
Preheat the oven to 500F. If you're using a cast iron skillet place it in the oven as well.
Skim off any foam that could have formed on the surface of the batter and whisk well after that. You’ll notice how creamy and smooth the batter had become, especially if you let it rest for a longer time and allowed the flour to absorb as much liquid as it needed.Add 1 tbsp of olive oil and salt to taste. Stir well.
Once the oven is preheated to the right temperature, spread remaining tablespoon of olive oil over your preheated cast iron skillet or pizza pan. Pour the batter into the pan.Using a fork stir gently the olive oil on the pan to create an even and well diffused texture.
Carefully place the pan in the oven and cook for 10 minutes. After that turn the oven to broil and cook farinata for another 10-15 minutes until golden brown.
It tastes best when seasoned with freshly ground black pepper and a few pinches of salt.
NOTE: two 9-10 inch round pans is the best for this quantity but feel free to use any of the alternatives you have on hand.
Cecina or Farinata - Ligurian Chickpea Flatbread https://www.italianrecipebook.com/cecina-farinata/