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1
In a large mixing bowl, whisk together chickpea flour and salt.
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2
Place water in another large mixing bowl.
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3
Slowly incorporate chickpea flour mixture into water with whisk. The final batter should have the consistency of heavy cream.
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4
Stir in rosemary leaves.
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5
Let the batter sit at room temperature, covered, for at least 4 hours or overnight.
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6
When ready to bake, first skim the scum off of the top of the batter with a large spoon.
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7
Preheat oven to 400 degrees.
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8
Grease a cookie sheet with olive oil. Then cover with parchment paper and grease the paper too. Be sure to grease up the sides of the pan too, trust me on this!
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9
Remove the rosemary if you like. Stir in the olive oil. Note: If you use 1/2 cup, this is actually 1/2 the amount of the traditional recipe, and it was too oily for me! So depending on how oily you'd like to make it, use anywhere between 1/3 and 1/2 cup.
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10
Carefully pour into prepared cookie sheet.
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11
Sprinkle with freshly-ground black pepper.
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12
Carefully place in oven, ensuring pan is perfectly flat.
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13
Bake for 30-35 minutes, until the edges start to pull away from the cookie sheet, and the top is bubbly and slightly browned.
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14
Slice and eat immediately. Good hot or at room temperature. However, it lasts up to 10 days in the fridge, just needs to be reheated.
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15
Notes: You can also use the slices as a base for pizza or flatbreads. Enjoy!
