Chickpea Flatbread, Attempt Two

I tried the Chickpea Flatbread again, using a different recipe. It calls for the flour and water to sit together for several hours, and I didn't like it as well as the first recipe I tried. The first recipe made a thicker bread, and it was more moist. Here is the recipe that I like (with a couple extra notes):

Chickpea Flatbread
6 cups water
3 + 1/4 cups chickpea flour (also called garbanzo bean flour)
7 Tablespoons olive oil
1 tsp salt
ground pepper

Pour the water into a bowl and sprinkle in the chickpea flour little by little, whisking constantly to avoid lumps. Add 6 tablespoons of the olive oil and the salt and mix until batter is smooth. Let rest for 30 minutes. Heat oven to 350. Pour last tablespoon of olive oil into large rimmed baking sheet. Slowly pour most of the batter into the baking sheet. Place in oven and pour the rest of the batter in. Bake until golden brown and a crust forms on the surface. Serve hot with pepper, salt, and butter.

The "dough" will be very watery..

The bread tastes like garbanzo beans, but the texture is more like cornbread. Actually, it's a lot like a flat cornbread made from garbanzo beans.