1 teaspoon salt
4 tablespoons olive oil (see the headnote)
1/2 large onion, thinly sliced (optional)
1 tablespoon fresh rosemary leaves (optional)
- Put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. Cover with a towel, and let sit while oven heats, or as long as 12 hours. The batter should be about the consistency of thin pancake batter.
- When ready to bake, heat the oven to 450°F. Put the oil in a 12-inch rimmed pizza pan or skillet (along with the onion and rosemary if you’re using them) and put in the heated oven. Wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it. Carefully remove the pan (give the onions a stir); then pour in the batter, and return the skillet to the oven. Bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (It will release easily from the pan when it’s done.) Let it rest for a couple minutes before cutting it into wedges or squares.
Easy Whole Grain Pizza. When the bread is done, top as you would pizza, using a relatively light hand. Smear a thin layer of tomato sauce on first if you like, then add a sprinkling or crumble of cheese and thinly sliced vegetables, cooked meat, olives, onions—whatever. Turn on the broiler and put the pan under the heat until the ingredients are hot and bubbly. Let rest as above, then cut and serve.
Easy Socca or Farinata. Crisp on the bottom, custardy on top; chickpea flour is authentic, but whole wheat flour produces lovely results. You’ll need a deep 12-inch pan or skillet. Increase the water to 3 cups and add up to another 2 tablespoons of oil if you like. Bake as above, but longer—closer to an hour. To get a crisper top, set under the broiler for a couple of minutes after the bottom is nicely browned. Let cool a bit in the pan, then slide a narrow spatula under the bottom to remove it. Cut into wedges and serve.