Chickpea Flour

Preparation:

Preparation: Dissolve the flour in 1 liter and 1/2 of plenty of water so that no lumps form and mix with a spatula. The mixture must be liquid. Add a little salt and a glass of oil. Leave to rest. Take a tin-plated copper pan, grease it with oil and pour the mixture into it, stirring constantly and using a strainer to prevent any residual lumps from passing through. The thickness of the dough should not exceed half a centimetre. Place in the oven, which must be very hot and will be ready when it has formed a wrinkled and golden crust. Sprinkle with black pepper. The oven must be very hot because chickpea flour, being very heavy, hardens easily; in this way instead it congeals immediately and remains light.