2 cups water
1/4 pound Italian chick pea flour
salt to taste
2 tbsp Extra Virgin Olive Oil
Mix the water and the flour with a wooden spoon; make sure there are no lumps, add salt to taste, and mix again. Add the rosemary and let it sit for an hour.
Preheat oven to 375-400 degrees
Add the olive oil.
Remove the rosemary and pour into a heavy skillet. Bake 25-30 minutes or until the edges start to brown.. Sprinkle with pepper and serve.
Dissolve package of brewer's yeast in water. Add chickpea flour, mix well, cover and let rise for an hour.
Bake as before, but add finely chopped onions to 2 tbsp olive oil into skillet before adding batter
Bake 30 minutes or until edges are brown.
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