Ligurian Chickpea Flour Flatbread with Rosemary

What you need

• 200 g (1 2/3 cups) chickpea flour
• 600 ml (2 1/2 cups) water, room temperature
• 1 tsp salt
• 4 tbsp extra-virgin olive oil, plus extra for the pan
• 2 sprigs fresh rosemary, leaves stripped
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Put the chickpea flour and salt in a bowl.

2. 2

   Pour in the water in a thin stream, whisking all the time, until the batter is smooth and as thin as single cream.

3. 3

   Cover and leave the batter at room temperature for at least 4 hours.

4. 4

   Check it every hour or so and skim off any foam that gathers on top with a spoon, then give it a stir.

5. 5

   Heat the oven to 200 °C (400 °F) with the rack in the upper third.

6. 6

   Whisk the olive oil through the batter.

7. 7

   Coat a 30-31 cm (12 in) round baking tin or ovenproof frying pan generously with more olive oil.

8. 8

   Pour in the batter; it should be no more than 1 cm (1/2 in) deep. Scatter the rosemary and pepper on top.

9. 9

   Bake until the top is set and golden with darker, crisp edges, 30-35 min.

10. 10

    Let it stand for 2-3 min, then cut into wedges in the tin and serve hot.

Imported from karlijnskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.