Pour chickpea flour into a medium-sized bowl. Slowly pour in water, stirring constantly until mixture forms a thick batter. Stir in the 4 tablespoons of olive oil, then cover and refrigerate for at least 1 hour and as long as overnight. Batter should be creamy and golden, with texture and color like tahini.

An hour before cooking, remove from the fridge and allow to come back to room temperature.

Place an oven rack in the top third of your oven and preheat to 425 degrees. .

Lightly oil an 8-inch or 9-inch skillet. Cast iron is brilliant for this.

Stir the batter again to incorporate the oil, then pour batter into the skillet, spreading with a spatula so the mixture is even. Give it a garnish of sea salt and fresh ground pepper.

Bake for 20 minutes, or until pancake is golden-brown and set.

Remove from oven and let cool slightly before slicing into wedges and serving.