- 1 1/2 cups chickpea/gram flour
- 2 cups lukewarm water
- 1 1/2 tsps salt
- 1/2 tsp fresh rosemary leaves
- 5 tbsp olive oil, divided
- freshly ground black pepper to taste
Combine chickpea flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for a minimum 2 hours, ideally overnight. Skim as much foam as possible from top of batter. Whisk in the salt, and 2 tablespoons olive oil into batter.
Preheat the oven to 260C.
Place a 10-inch cast-iron frying pan over high heat and heat.
Pour 3 tbsp of olive oil in the skillet and swirl to coat the bottom of the skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
Carefully but quickly pour the batter into the hot oil and top with the rosemary leaves. At this point, you could also add other things like thinly sliced red onion, chillies, thinly sliced bitter leaves like chicory or Italian radicchio to infuse flavour. Simple is also fabulous, though.
Carefully transfer the pan to the preheated oven.
Bake in the preheated oven until the cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot.