Whisk 150g of chickpea flour, 330ml of water, and 45ml of olive oil until smooth. Cover and rest for at least 1 hour.
Whisk again, then stir in 2 tablespoons of chopped rosemary, salt and black pepper.
Preheat the broiler. Heat a little olive oil in a broiler-safe frying pan over medium heat.
Pour in enough batter to form a layer about ¼in / 5mm thick and swirl to cover the base.
Cook on the stove for about 1 minute, then transfer beneath the broiler. Cook until the top is golden and the edges are crisp and pulling away from the pan.
Slide onto a board, cut into wedges and serve warm. Repeat with the remaining batter.
