1 cup chickpea flour, sifted
1 teaspoon ground cumin
pinch piment d’espelette or ground chilli
1 tablespoon finely chopped rosemary
2 cloves garlic, crushed
2 teaspoons lemon juice
1 tablespoon olive oil
1 cup cold water
sea salt and freshly ground pepper
goat’s cheese or soft feta (I used an ash-covered French goat's cheese)
chunky olive tapenade
30cm x 25cm heavy-based Swiss roll tin
Preheat the grill to its highest setting.
Place all the ingredients, except the water and seasoning, in a large bowl then whisk in the water to make a smooth batter. Season generously. Leave for 30 minutes and up to 12 hours.
Place the tin in the oven until very hot then remove and pour in 2 tablespoons of olive oil. Return to the oven but do not place directly under the grill until the oil is hot.
Pour in the batter and tilt to spread evenly. It should bubble and spit if the pan is very hot. Place under the grill for 3–4 minutes or until puffed and darkened in patches.
Flip the flatbread over and put under the grill again for another 2–3 minutes.
To serve: Break into pieces and spread with goat’s cheese, a spoonful of tapenade and a few rocket leaves. Fold over and eat while hot.
Pantry note: Piment d’espelette is the famous red gold pepper of the Basque region. It has an appealing slightly smoky non-aggressive heat and imparts a distinctive flavour to recipes. Available from specialty food stores and some supermarkets.