• With a whisk stir together the chickpea flour and salt, add water, then olive oil in a small bowl.
• Let rest for at least an hour, longer if possible, or over night is good too, to give the flour time to absorb the water.
• 10 minutes before baking preheat oven to very hot 475°F/246°C/Gas 8.5, with a cast iron skillet inside the oven to warm up. (Cast iron is the preferred baking dish, but a heavy oven proof baking dish will work.)
• When the oven is fully heated remove skillet carefully and with 3 teaspoons of oil grease the bottom quickly. Stir the chickpea batter quickly and then pour into the heated pan. Tilt the pan so the batter coats the entire surface of the pan.
• Place back in the oven (uncovered) and bake until the edges are crispy and browned about 20 minutes. Better to have it over cooked than under done, then remove from the oven.
• Let cool for 3-4 minutes and then with a spatula loosen the edges and remove to a serving plate. Don't leave in the pan too long after removing from the oven as one of the beautiful aspects of cast iron is that it holds heat for a long time and will continue to cook the food. But, in this case you want it to stop cooking.

How To Serve

• Optional seasonings: 1 tablespoon chopped fresh herbs (rosemary, thyme, oregano), 1-2 cloves minced garlic, ½ teaspoon spice (chili powder, cumin, smoked paprika).
• Serve it warm with some cheeses and cured olives as an easy appetiser.
• Or, for something a little different, pile it with salad greens and cut it into wedges.