1 cup chickpea/garbanzo bean flour (Bob’s Red Mill)
1 cup of room temperature water
2 tablespoons olive oil (plus more for pans)
3/4 teaspoon kosher salt
2 teaspoons chopped fresh rosemary (optional)
Whisk everything together in a bowl. the batter with be very thin. You can let it sit on the counter for a couple of hours, or refrigerate it overnight.
Place two 8-inch round cake pans in center rack of oven and preheat oven to 500°F. It is hot, so make sure your pans and oven are clean or you’ll get smoke.
Add a tablespoon of oil to each pan and swirl to coat the bottom of the pan. Return to the oven for a couple of minutes to heat up the oil.
Carefully remove the hot pans from the oven and pour half of the batter into each pan Cook for 5 minutes, turn on broiler and broil for an additional 3-4 minutes, until the top is getting some nice burnt patches. Remove from oven and carefully flip out onto a cutting board.
from Lottie and Doof, citing Dorie Greenspan.