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1
Preheat the oven to 550F.
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2
In a large bowl, whisk together the water, olive oil, and salt.
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3
Add the chickpea flour, a little at a time, whisking it in completely.
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4
Stir in the cumin.
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5
Whisk for about 1 minute.
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6
You want this batter smooth!
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7
Add a little more water if it seems too thick; you want it thin like crepe batter.
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8
Once youve whisked it so it has absolutely no lumps, set aside.
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9
Preheat a 10-inch cast-iron skillet in the oven, 4 to 5 minutes, then remove (with an oven mitt or pot holder; its hot!).
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10
Coat the pan with super canola oil, swirling it around.
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11
Then, working quickly, add a heaping 1/2 cup of the batter to the pan, swirling it around to fill the pan in an even layer.
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12
Put in the oven and cook for 5 to 7 minutes, until browned a bit around the edges.
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13
Remove from the oven.
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14
Flip.
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15
It should be golden brown on the bottom.
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16
Transfer to a plate, add a little more oil to the pan, add another 1/2 cup of batter, and cook, repeating until youve used all the batter.
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17
You can cut it into wedges and dip it into olive oil, or drizzle olive oil on top and sprinkle with salt and pepper.
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18
To add herbal flavor, heat 1/2 teaspoon of dried herbs such as rosemary or thyme in the olive oil for 2 minutes over medium heat.
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19
Let the olive oil cool before making the recipe.
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20
You may also make these on the stove top.
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21
I like the texture slightly better in the oven, but the stove top is much quicker.
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22
To do so, heat your cast-iron skillet over medium-high heat.
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23
Add a little olive oil.
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Once hot, add the batter.
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25
Cook for about 1 minute, flip, and cook for 1 minute more.
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26
Remove from the pan.
