Farinata (Ligurian Bread/Snack)

• 1 cup chickpea flour (available at healthfood shops)
• 1 34 cups lukewarm water
• 2 teaspoons kosher salt (or to taste)
• 2 tablespoons olive oil, plus more (for cooking)

1. Whisk chickpea flour, salt, and water until no lumps remain.
2. Whisk in 2 tblsps olive oil.
3. Cover and set aside at room temperature overnight.
4. Preheat oven to 450F.
5. Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes.
6. Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
7. Whisk the batter well before using.
8. Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe).
9. The batter will sizzle.
10. Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
11. Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter.
12. Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
13. Cut into wedges and serve as a snack.
14. Or fill with all kinds of savory goodies like a crepe.

chickpea flour, water, kosher salt, olive oil

Taken from www.food.com/recipe/farinata-ligurian-bread-snack-183479 (may not work)