20 minutes preparation + 25 minutes cooking
Pour the chickpea flour in a large bowl and stir, adding a little water at a time. Continue whisking, keeping lumps from forming. When the batter is fairly dense, let it sit over night. The following morning skim off the foam that has formed on top. Peel the onions and cut into thin slices. Cook in a pan with olive oil over low heat. When translucent, add the chickpea flour and mix together. Grease a baking dish and add the batter. Flatten out until about 1/10th of an inch in height. Bake in a 425°F oven and cook for 25 minutes, or until the bread forms a crispy, golden crust. Just before remove the bread from the oven, sprinkle with salt, ground pepper and wild fennel seeds.