Farinata

3 cups Sartaj Pure Chickpea Flour (15 ounces)
4 cups warm water
1 tablespoon kosher salt
1 teaspoon finely chopped rosemary leaves
1/2 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper

Preheat oven to 500 degrees.

Pour the water into a bowl. Slowly whisk in the Sartaj Pure Chickpea Flour until smooth. Let stand at room temperature for 2 hours.

Skim any foam off the batter. Stir in the salt, rosemary and 1/4 cup plus 2 tablespoons of the oil.

Heat two 10-inch cast-iron skillets in the oven for 10 minutes.

Carefully add 2 tablespoons of the oil to each skillet, swirling to coat.

Divide the batter between the skillets; it should be less than 1/2 inch thick.

Bake for 25 to 30 minutes, until crisp around the edges.

Slide the farinata onto a board; cut into wedges. Sprinkle with pepper; serve.