Chickpea Flatbread with Olive Tapenade

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Chickpea Flatbread: 

1/2 tsp. chopped fresh rosemary or thyme

2 Tbs. olive oil

1 cup unbleached white flour

1 cup chickpea flour

1 tsp. salt

1/4 tsp. black pepper coarsely ground

1 1/2 cups warm water

oil for frying

Olive Tapenade:

6 cloves garlic, peeled and chopped

1/2 cup capers, rinsed

1 3/4 cup kalamata olives, pitted

1 tsp. thyme, fresh, chopped

1 tsp. oregano, fresh, chopped

1 Tbs. fresh lemon juice

freshly ground black pepper

olive oil, extra virgin