To begin, preheat your oven to 220°C (430°F). Place a large, heavy duty pizza or baking tray in the oven to heat. In a large mixing bowl, combine the chickpea flour and salt. Slowly add water, whisking continuously to avoid lumps. The mixture should resemble a smooth, pancake like batter. Let it rest for at least 30 minutes to hydrate the flour fully and achieve a silkier texture.

After the batter has rested, skim off any foam that may have formed on the surface. Stir in olive oil and freshly ground black pepper for a balanced flavour. If you prefer a slightly richer taste, you can add a teaspoon of finely chopped rosemary at this stage.

Carefully remove the preheated tray from the oven and grease it generously with olive oil to prevent sticking and to enhance the crispiness of the flatbread’s base. Ensure the oil is evenly distributed across the tray for uniform browning.

Pour the prepared batter into the greased tray, spreading it evenly to a thickness of about ½ cm (¼ inch). Tilt the tray gently to help the batter settle. Be cautious not to overfill, as a thinner layer creates the signature crisp edge of traditional Fainá.

Return the tray to the oven and bake for 20–25 minutes. Halfway through the cooking time, rotate the tray to ensure even browning. For an authentic golden crust, switch the oven to broil mode during the last 3–5 minutes of baking, keeping a close eye to prevent burning.

While the Fainá bakes, prepare any desired toppings. If using Parmesan, grate it finely for even melting. For a fragrant touch, lightly toast rosemary sprigs in olive oil. These toppings are optional but can elevate the dish's traditional appeal.

Check the Fainá for doneness. The edges should be golden and crisp, with a firm yet slightly soft centre. Remove it from the oven and let it rest in the tray for 5 minutes to make slicing easier and to enhance the flavours.

Carefully cut the Fainá into triangular or rectangular slices. Serve warm as a standalone appetizer or paired with traditional Argentine pizza for an authentic experience. For added flair, sprinkle with Parmesan or a few rosemary leaves before serving. Accompany with a glass of Malbec or a refreshing soda for a true Argentine touch.