Preheat the oven with the stone inside.
Pour the chickpea flour into the mixer and gradually add the water at room temperature, until the mixture is liquid and homogeneous.
Place the mixture in a container, cover it with transparent film, and let it rest in the refrigerator for 4 to 10 hours. After the necessary time, remove the foam on the surface with a slotted spoon and mix.
Add the oil and salt to the mixture and mix again.
Grease a 28 cm diameter aluminium container with oil, pour the mixture, and even out the surface with a fork.
Bake on the stone.
240 ° C
- 7 minutes on the stone
- 7 minutes on the grill at the 3rd level of the oven