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Sift the chickpea flour into a large bowl then add a pinch of salt (about ½ tsp sea salt flakes).
Gradually add in the water whislt whisking to avoid any lumps (there may be an odd few). Add olive oil and stir.
Cover the bowl with plastic wrap and let rest for 2 hours (no need to refridgerate.)
Once rested pre-heat the oven to 450F/230C.
Oil an oven safe skillet, pizza pan or baking tray with olive oil (about 1 tbsp should be enough). I used a 10 inch round pan (there's enough batter to make two this size).
Pour the batter into the skillet until 0.5cm or ¼ inch thick (it shouldn't be any higher) and bake in the oven for 20 minutes or until golden on top and crispy around the edges.
Remove from the oven and let rest for 5 minutes before removing to a cutting board. Sprinkle with a little pinch of sea salt flakes and cut into slices. Eat while hot!