Usually called the doctor. Or the caretaker.

Tasty Tuesday, the May edition, featured:
( Bread, soup, lemon cake, failcakes, brownies )

Success.

Basically, you want at least a 1:1 ratio for the water and chickpea flour, and then olive oil till it seems right.

I did 2 cups warm water, 2 1/2 cups chickpea flour, about 3 TBS olive oil, salt, pepper, garlic, and a little cumin. Let the batter rest for a bit, and then pour it into a pan with rather a lot of olive oil in the bottom and bake it. I tried it at 400° until the top was solid, first. It was done all the way through, but it broke when I tried to take it out.

I am trying the second batch at 275° for more like half an hour and we'll see.

It is really delicious.

However, in the course of baking things for lunch, my blood sugar ended up dropping, and because I was eating cecina and pesto ham and drinking unsweetened iced tea, it just wasn't rising (protein and complex carbs really don't break down fast enough to avert Blood Sugar Crisis) I ended up eating a spoon of honey. :P I hate having to do that. I mean, it hits fast, but...ugh.

Wu ate a green olive and pronounced it Food.

So I tried this cecina recipe I found online.

1 cup chickpea flour, 2 cups warm water, some olive oil, salt and pepper. Totally no biggie, right?

WRONG. I have no idea what kind of chickpea flour he's using, but this does not work.

I hunted around further (after adding a BUNCH more chickpea flour), and I think someone read a recipe in metric (500 mL warm water, 200 GRAMS of chickpea flour) and thought that a mL and a g were the same thing.

The first batch is currently cooking. We'll see how it does.