A simple unleavened flatbread made from chickpea flour and cooked thin in a very hot oven. Depending on the region, it is referred to as Farinata, Socca, or Cecina.
Stir in the remaining water and mix well.
Place an iron skillet in your oven and turn it on to 475° F.
Once your oven reaches 475° F, carefully take out the skillet, add 2 tbsp of olive oil to the bottom, and pour in your batter slowly in a circular motion to evenly coat the bottom of the pan.
Bake at 475° for 12 minutes, then set the oven to broil and broil for an additional 5 minutes to get the top crispy.