I encourage you to read this recipe, buy the ingredients, make it and devour it.
Not only is this flatbread tasty but it’s a terrific bread substitute for people who cannot or do not eat traditional bread or grains.
1 cup chickpea flour
1 tsp salt
1 1/2 cups water
1/4 cup olive oil
Fresh rosemary leaves removed from 2-3 stalks
Combine the flour and salt in a bowl and slowly add 1 1/2 cups water, stirring or whisking to eliminate lumps. Cover with a towel, and let rest at least 30 minutes and up to 12 hours.
Preheat oven to 450 degrees F. Pour the oil in a 12-inch skillet along with rosemary and place in heated oven until oil is hot, but not smoking. Remove the pan, pour in the batter, and return pan to the oven. Bake 30 to 40 minutes, or until the bread is golden and crisp around the edges. Add a dash of salt to the top of flatbread, if needed.