Method

1. Preheat the oven with the baking stone inside.

2. Place the chickpea flour in a mixing bowl and gradually add the room-temperature water, stirring until the mixture is smooth and has a thin, even consistency.

3. Transfer the mixture to a container, cover with cling film and refrigerate for 4–10 hours.

4. Once rested, remove any foam from the surface using a slotted spoon and stir the mixture gently.

5. Add the oil and salt, mixing until well combined.

6. Lightly grease a 28 cm diameter aluminium baking tray with oil. Pour in the mixture and use a fork to spread it evenly.

7. Place the tray directly onto the preheated baking stone and bake as directed below.

Cooking Settings

Temperature: 240°C
Cooking time: 7 minutes
Cooking surface: Baking stone

- 7 minutes on the grill at the 3rd level of the oven