This flatbread, made with chickpea flour, is called farinata in Italy and socca in France. Whatever it's called, it's delicious! It is often made with just chickpea flour, water, salt and olive oil. We added rosemary and onion to ours.
The batter is very similar to that for pakora and the coating for aloo chops and probably any extra could be used for those (even though there is no olive oil in pakora or aloo chops...).
We made enough batter to fill two pans. But we only have one cast iron frying pan that size. We put the just baked farinata/socca into the toaster oven to stay warm and made the second one on top of the stove.
It's much easier to see when the bread is done when it's made on the stove-top. This might not be the traditional way to make it but we don't care. It tastes pretty much the same as the baked version. Both ways are great!
The Indian crisp bread papadam is made with besan and are not entirely unsimilar to farinata. However, papadam is much thinner and contains no oil. Also, apparently, papadam dough is quite stiff - stiff enough to be rolled with a rolling pin. See the difference between cooked farinata and papadam: