Calentita

Preheat your oven to 220°C (425°F) and place a shallow, well-oiled baking pan or cast-iron dish inside to heat up while you prepare the batter.

Sift the chickpea flour into a large mixing bowl, then gradually whisk in the water, ensuring no lumps form and the batter is completely smooth.

Stir in the olive oil, salt, and a generous amount of black pepper, mixing thoroughly until the seasoning is evenly distributed throughout the batter.

Allow the batter to rest at room temperature so the chickpea flour fully hydrates and any remaining lumps dissolve.

Carefully remove the hot pan from the oven, pour a thin layer of olive oil to coat the base, then pour in the rested batter to a depth of roughly 1–2 cm.

Return the pan to the oven and bake until the top is golden and lightly crisped at the edges while the interior remains dense and creamy.

Remove the calentita from the oven and allow it to cool briefly so it firms up slightly before cutting.

Cut into squares or wedges, season with additional black pepper if desired, and serve warm either on its own or with crusty bread.