This is my go-to flatbread when I'm entertaining or wanting to cut back a little on gluten. It's super simple and most everyone (except my kids) love it. Oftentimes I make it without the rosemary because either I simply forget (thank you, menopause) or our rosemary plant is dead (more often the case) and I have no fresh rosemary. Either way, it's delicious. This is a common appetizer served in the south of France (Socca), as well as in northern Italy (Faranita).
2-3Tablespoons olive oilThis addition of olive oil is added in the pan, not batter
Heat oven to 450 degrees.
In a medium sized bowl, add chickpea flour and salt. With a whisk ready, slowly add water and olive oil and stir constantly to avoid lumps.
Cover with a plate or plastic wrap and let sit for as long as up to 12-24 hours. The batter should be relatively thick.
In a cast-iron skillet (10 or 12 inch) or other stove and oven proof pan, add remaining olive oil. When warm, add chopped onions and cook until lighly browned. Pour batter from bowl into cooked onions, stir in rosemary.
Bake for 10-15 minutes. Brush with a little extra olive oil if too dry. And then, if you want, turn on your broiler and cook for 1-2 minutes or until you see some yummy looking brown spots appear.
PAN ALTERNATIVE: if you don't have a cast-iron or a stove/oven-proof pan, you can simply pour the cooked onions and batter into a 8x8 (think brownie pan) pan that has a nice coating of olive on on the bottom.