1 1/2 c Water
1 c Garbanzo bean flour
1/2 ts Salt
4 1/2 tb Olive oil
1 tb Rosemary, chopped
Black pepper
Pour the water into a large mixing bowl & gradually sift in the flour,
whisking it well & ensuring that there are no lumps. Let sit for 3
to 4 hours. Preheat the oven to 500F.
Skim any froth off the batter & whisk in the salt. Oil a 12" pizza
pan with 1 1/2 tb of oil & a 9" shallow metal baking dish with 1 tb
oil. Pour a very thin layer of the batter into each pan (no more than
1/4". Scatter the rosemary leaves & drizzle over the remaining olive
oil.
Bake in the upper third of the oven until the top is golden brown &
bubbly. Start checking after 20 minutes; it may take longer. Cut
into wedges, sprinkle generously with pepper & serve imediately.
VARIATION: Eliminate the rosemary & scatter a handful of sliced
onions over the surface of the batter after it has baked for 10
minutes.