A giant chickpea-flour pancake. So simple and so delicious.

Preheat the oven to 425 F and heat a 12-inch cast iron skillet in the oven.


  • 1 cup chickpea flour
  • 1 tsp salt
  • 1 tsp pepper (some people will find this too intense)

Stir in

  • 1 cup water at room temperature

Stir until the mixture is smooth. You can leave the batter aside for up to 12 hours but don’t leave the pan in the oven all that time!

Coat the hot skillet with

  • 1 TBL olive oil

Pour in the batter and bake for 12 minutes. The edges should be firm. If the top is dry, brush with olive oil. Put pan under the broiler a minute or two; it will start to brown. Serve hot, or warm, cut into wedges.

You can vary this with other seasonings. We’ve reduced the pepper to almost nothing and adding a lot of rosemary.

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