Ingredients for 4 servings
500 g of chickpea flour
150 cl of water
ground black pepper
Mix the flour in 1/2 liter of water being careful to avoid clumping, mix with a whisk until smooth.
Add a little salt and a glass of olive oil.
Grease a copper plated baking dish with oil. Pour the batter into the pan, while mixing and using a strainer to avoid possible clumps.
The level of the batter in the pan should not exceed half a centimeter.
Bake in a very hot oven until the farinata forms a golden crust on top.
Sprinkle with black pepper.