In a blender or a food processor blend the olive oil and the egg until it's foamy. Add the salt and half of the water and blend. Add half of the chickpea flour and blend until smooth. Add the remaining flour and water. If the mixture has any lumps, pass through a fine mesh strainer set over a large bowl. Cover and refrigerate the batter overnight or up to 2 days.

If you have a pizza stone, place it in the oven and Pre heat the oven to 500 degrees - if you don't have a pizza stone, just pre heat the oven. Brush a 12 inch cast iron skillet with olive oil. If aren't using a pizza stone, pre heat the skillet in the oven for 3 minutes. Whisk the batter so that it's fully blended and pour into the skillet. Bake for 30 minutes. Brush the top of the bread with olive oil and cover about ⅔ of the skillet with a baking sheet. Turn off the oven and bake for another 20 minutes or until the top is a deep golden brown and nicely glazed.

Remove from oven and using a spatula, loosen the edges and bottom of the bread and slide it onto a cutting board. Cut into triangles or rectangles and serve warm or at room temperature.