Step 1

In a large bowl, whisk together the chickpea flour, 1 teaspoon salt and ¼ teaspoon pepper. Whisk in half the water until smooth. While whisking, slowly add the remaining water. Whisk in the ¼ cup oil until incorporated but small beads of oil remain visible, then add the rosemary and whisk until combined.

Step 2

In a 10-inch cast-iron skillet over medium-high, heat 1 tablespoon oil until shimmering. Pour ½ cup of the batter into the center of the skillet, then tilt the pan so the batter covers the surface. Cook until the bottom is well browned, 1½ to 2 minutes. Using a thin metal spatula, carefully flip the flatbread. Cook until the second side is dark spotty brown, another 1½ to 2 minutes. Transfer to a large plate and cover with a kitchen towel.

Step 3

Using 1 tablespoon of the remaining oil, cook the remaining batter in the same way, stacking the flatbreads on the plate. Reduce the heat if the oil begins to smoke or if the flatbreads begin to cook too quickly.

Step 4

To serve, cut each flatbread into 4 wedges. Serve warm, with the prosciutto and Gorgonzola on the side for topping as desired.