chickpea flour bread

• CECINA!

•  ceci (garbanzo) flour - about 4 cups
• water - about 4 cups
• 1 tbsp salt
• extra-virgin olive oil
• freshly-ground black pepper to taste

1. In a large bowl, mix the flour and slowly add the water with a wooden spoon making sure to mix well so you don't have any lumps. Add the salt. The mixture should be very smooth.
2. If you have the time, cover and let the mixture rest for at least 4 hours or overnight. Remove any foam that has formed at the top and mix again.
3. Heat oven to 400° F.
4. You'll need a large pan with low borders, like those used for rectangle-shaped pizzas. Pour a small cup of olive oil into pan, enough to cover the bottom. Add the mixture, making sure it is pretty low - the cecina has to be no higher than ½ cm (about ¼ inch) high, so if your pan is not wide enough to make it like this, bake two separate batches.
5. Bake in the hot oven until the cecina has a golden crust all over, about 30 minutes.
6. Grind lots of fresh black pepper on top of the cecina as soon as it comes out of the oven, cut into slices and enjoy!

originally from: http://www.tuscanrecipes.com/recipes/cecina.html