Slowly pour the water into the chickpea flour, whisking vigorously to prevent lumps.

Add salt and olive oil, and mix well for another couple of minutes.

Let the batter rest in the refrigerator for 1 day or at least 12 hours.

When ready to bake, preheat the oven to 480°F (250°C).

Take the batter, skim off any foam from the surface, and stir well. The flour may have settled at the bottom, so mix until smooth.

Generously oil a baking pan about 12 inches (30 cm) in diameter, pour in half the batter, and drizzle a little more olive oil on top.