In a large bowl, combine chickpea flour, salt, minced garlic, parsley, cilantro, cumin, coriander, za’atar, lemon juice, and 6 tablespoons olive oil. Gradually add 2 cups water, whisking until smooth. Let the mixture sit for 30 to 60 minutes.
Preheat your oven’s broiler with the rack at the center position. Place a 10-inch cast-iron skillet in the oven to preheat for about 5 minutes.
Remove the skillet carefully, add 1 tablespoon of olive oil to coat, then pour in half the batter, spreading evenly.
Broil for 5 to 15 minutes until the edges are crispy and golden. Repeat with the remaining batter.
Top the flatbreads with your choice of toppings, drizzle with olive oil, and season with salt and pepper before serving.