In a medium bowl whisk together chickpea flour and water, making sure that there are no lumps. Cover it and let it sit at room temperature for a minimum of two hours or overnight in the fridge.

Skim any foam that may have formed on the surface.

Heat oven to 450 degrees Fahrenheit.

To the batter, add the salt and three tablespoons of the extra virgin olive oil and whisk well.

With the remaining two teaspoons of oil, cover the bottom an eight inch round cake pan. Pour the batter and bake for 20 minutes. The farinata should be set.

Let the farinata cool, run a knife along the edges of the pan, carefully flip it into a plate and flip it again.

Right before serving spread labneh on top of the farinata, add cucumbers and tomatoes. Sprinkle with Za’atar and drizzle with olive oil.