- 2 1/4 cups water
- 2 cups chickpea flour (see Note)
- 2 tablespoons extra-virgin olive oil, plus more for frying
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
How to make this recipe
In a large bowl, whisk the water into the chickpea flour until smooth. Whisk in the 2 tablespoons of olive oil and the salt and pepper. Let the batter rest for 15 minutes.
Preheat the oven to 350°. Preheat a 10-inch cast-iron skillet over moderate heat. Using a paper towel, coat the bottom of the skillet with a thin film of olive oil. When the skillet is hot but not smoking, add a rounded 1/4 cup of batter and tilt the skillet to distribute it evenly. Cook the pancake until browned around the edges and set on top, about 3 minutes. Turn the pancake over with a spatula and cook for 1 minute longer. Fold into quarters and transfer to a baking sheet. Repeat with the remaining pancake batter; lightly re-oil the skillet each time. Reduce the heat to moderately low if the pancakes begin to stick.
When all of the pancakes are cooked, cover them loosely with foil and reheat in the oven before serving.
The pancakes can be prepared up to 2 hours ahead. Cover with foil and reheat in a 350° oven.
Chickpea flour, also known as besan, is available at health food stores as well as Indian and Mediterranean markets.