- 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
- 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.