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You're going to need a skillet that can be put in a very hot (450°F) oven and under a broiler. (In other words, no plastic handles that melt at 350°) Use something with a metal handle like All-Clad stainless, Lodge cast iron or Le Creuset enameled cast iron. Elena, who posted this recipe on her blog, used a paella pan.
1 c garbanzo (chickpea) flour
1/2 tsp fleur de sel (salt)
3/4 tsp freshly ground black pepper
1/2 tsp fresh rosemary leaves, minced
1 c warm water
2 Tbsp + 1/2 Tbsp EVOO
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1st Keep
 KansasKate
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 Marinazira
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