- Preheat the oven to 425°F.
- In a bowl, mix together the chickpea flour, water, olive oil, garlic, scallions and salt.
- Allow the batter sit and thicken for at least 20 minutes. Meanwhile, place a 10-inch cast iron or oven proof skillet in the oven for 10 minutes to preheat.
- Pour the chickpea batter into the pan and bake for 20 minutes, or until the center is set and the edges start to pull away from the pan.
- In a bowl, whisk together the ponzu, lemon juice and olive oil. Add the arugula and toss to coat.
- Top the flatbread with the arugula and sprinkle with red pepper flakes (if using).
- Slice and eat immediately.