Keri Glassman’s Chickpea Flat Bread

Whisk together the chickpea flour, water, olive oil, salt and za’atar in a small bowl. Let rest for 1/2 hour to 2 hours in the refrigerator to give the flour time to absorb the water.
 
Heat the oven to 450°F and preheat a 10-inch pan over medium-high heat for 5 minutes.

 
Drizzle a teaspoon or so of olive oil into the pan and swirl to coat the bottom. Whisk the chickpea batter quickly and then pour about a third into the hot skillet. (Use half of the batter for a thicker crepe). Cook the flatbread for 8-10 minutes until cooked through. (Alternate cooking method: Place skillet under the broiler to blister the top.)
 
Move the flatbread to a plate, top with warm veggies and serve.