400 gr of chick pea flour
4 table spoonfuls of extra virgin olive oil
1.5 litres of water
Put the flour into a bowl making a well and gradually pour the water into the centre, blending carefully as you proceed. Add salt and leave to sit overnight in the bowl
In the morning skim the froth that normally forms on the surface. Pour the olive oil into the baking tray and add the flour mixture, blending at the same time so as to absorb the dressing. Place in the oven at 220° C and cook for about 25/30 minutes.