250 g of chickpea flour, 8 tablespoons of extra virgin olive oil, salt, pepper, 700 ml of water.
Mix the water, salt, pepper and chickpea flour eliminating all lumps. Let it rest for at least four hours at room temperature. After 4 hours, prepare the special pan for the farinata, that is a thin tinned copper pan (in the absence of it do not worry as there are today excellent non-stick pans) by greasing the bottom well with the oil and pour the mixture; stir until it is blended with the oil. Finally put in a hot oven for 20 minutes at 230 degrees ventilated and let it cook. To understand if it is cooked to perfection, know that it must have a golden appearance.