Chickpea Pancake With Rosemary

Preheat the oven to 425 F.

In a large mixing bowl, whisk together the chickpea flour and the water until the mixture is very smooth. Add the salt, oil, and rosemary and mix until smooth and well blended.

Set aside at room temperature for at least 100 minutes. Cover if leaving out for longer than 40 minutes.

Lightly oil a 12-inch pizza pan or large cast-iron skillet and heat in the oven until hot. Carefully remove the pan from the oven and pour the batter into the pan.

Bake about 15 minutes or until the top is firm and the edges are golden brown. Be sure that the pan lies very flat in the oven, or the mixture will be too thick and undercooked on one side and too thin and overcooked on the other. If the top seems undercooked, cook it in the broiler for a minute to brown it lightly.

Sprinkle with freshly ground pepper to taste and cut into slices and serve immediately.