Silvia Colloca's chickpea flatbread with prosciutto

Name: Silvia Colloca's chickpea flatbread with prosciutto
Cuisine: Italian
Ingredients: 12/3 cups (250g) chickpea flour (besan); 1/4 cup (60ml) extra virgin olive oil; 1 tbs freshly ground white pepper; 1/2 cup (125ml) olive oil; 20 thin slices prosciutto; 1 small bunch flat-leaf parsley, leaves finely chopped; 1 tbs each finely chopped rosemary and thyme leaves; 3 mint leaves, finely chopped; 1 tbs baby capers, rinsed, drained, roughly chopped; 1/4 cup (60ml) extra virgin olive oil; 1 tbs lemon juice