Step 1: In a large mixing bowl, whisk together the chickpea flour, 2 tablespoons Za’atar, salt, and black pepper until well combined.
Step 2: Gradually pour in the water, whisking continuously to prevent lumps, until you have a smooth batter with a consistency similar to thin pancake batter.
Step 3: Stir in 1 tablespoon of olive oil. Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This resting period helps the flour fully hydrate.
Step 4: Preheat your oven to 400°F (200°C) with an oven-safe, cast-iron skillet (or another heavy-bottomed, oven-safe pan) placed inside.
Step 5: Carefully remove the hot skillet from the oven. Drizzle 1 tablespoon of olive oil into the skillet, swirling to coat the bottom evenly.
Step 6: Pour about one-quarter of the batter into the hot skillet. Tilt the pan to spread the batter into an even, thin layer. You can make 2 larger flatbreads if your skillet allows.
Step 7: Sprinkle generously with additional Za’atar spice blend over the batter.
Step 8: Return the skillet to the preheated oven and bake for 15-20 minutes, or until the edges are golden brown and crispy, and the center is set. For extra crispiness, you may broil for 1-2 minutes, watching carefully.
Step 9: Carefully remove the flatbread from the skillet and transfer to a cutting board. Drizzle with a little more extra virgin olive oil. Slice into wedges or squares and serve immediately. Repeat with the remaining batter, adding a little more oil to the pan if needed.