Farinata (Italian chickpea pancake)

150g chickpea flour (also called gram or bessan flour)
450ml water
4tbsp olive oil
1/2 tsp salt
Black pepper, rosemary, cheese and tomato for topping

Mix together flour and water. Leave for at least 4 hours or up to 24 for the water to soak in to the flour.
Stir in the oil and salt.
Put in to an oiled tin. It can be 1 to 2 cm thick.
Top with the black peoper, cheese, rosemary and chopped tomato (or any other topping to fancy)
Slice and serve, warm or cold.