Step 1

In a large bowl, whisk together the chickpea flour, salt and pepper. Pour in half of the water and whisk until smooth. While whisking, slowly pour in the remaining water. Gently whisk in the oil just until incorporated but small beads of oil remain visible.

Step 2

In a 10-inch nonstick skillet over medium-high, heat 2 teaspoons oil until shimmering. Pour ¼ of the batter (about ½ cup) into the center of the skillet and tilt so the batter completely covers the surface. Cook until the bottom is well browned, 1½ to 2 minutes. Using a metal spatula, carefully flip and cook until the second side is dark spotty brown, about another minute. Transfer to a wire rack. Repeat with remaining batter and 2 teaspoons oil for each flatbread.

Step 3

Cut each flatbread into 4 wedges and serve with one of the following toppings.

Step 4

In a medium bowl, stir together 1 cup chopped pitted green olives, ¼ cup drained and chopped roasted red peppers, ¼ cup chopped fresh flat-leaf parsley, 1 tablespoon drained and rinsed capers, 1 finely grated garlic clove, ¼ teaspoon red pepper flakes and 1 teaspoon red wine vinegar. Let stand for 15 minutes.

Step 5

In a large bowl, combine 1 tablespoon minced shallot and 2 teaspoons sherry vinegar; let stand for 10 minutes. Whisk in ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt and ⅛ teaspoon ground black pepper. Whisk in 2 tablespoons extra-virgin olive oil. Add 8 cups loosely packed baby spinach, 1 cup halved seedless red grapes and ⅓ cup crumbled feta cheese. Gently toss to combine.