Fainá is a simple dish, but its preparation requires patience and a very hot oven. The chickpea batter must rest before baking so that the flour fully absorbs the liquid. This is crucial for achieving the correct, non-sticky texture.
It is best baked in a cast-iron skillet (approx. 25–30 cm in diameter), which retains high heat and helps create crispy edges (fainá de orilla).
In a large bowl, mix the chickpea flour and salt. Gradually add the lukewarm water while constantly whisking until you get a smooth, lump-free batter. The consistency should be thin, similar to pancake batter.
Whisk in 2 tablespoons of olive oil (from the total amount).
Cover the bowl with plastic wrap or a cloth and let it stand at room temperature for at least 2 hours, ideally 4 hours or overnight. The chickpea flour must absorb the water.
Before baking, preheat the oven to a very high temperature: 260 °C (500 °F).
Place a 25–30 cm cast-iron skillet (or a round pizza pan) in the oven to get smoking hot, for about 15 minutes.
After the batter has rested, use a spoon to skim off and discard any foam or air bubbles that have formed on the surface.
Whisk in the freshly ground black pepper and Parmesan cheese (if using) into the batter.
Carefully remove the hot skillet/pan from the oven. Add the remaining 3 tablespoons of olive oil and quickly swirl it around the entire bottom of the pan. The oil should be very hot and smoking slightly.
Immediately and carefully pour the chickpea batter into the hot oil. The batter should form a thin layer, about 5 mm thick (no more than 1 cm).
Return the pan to the oven and bake for 20–25 minutes, or until the edges are dark brown and crispy, and the center is golden.
Remove the Fainá from the oven and let it rest for 2–3 minutes.
Cut into triangular slices, sprinkle with more black pepper, and serve immediately while hot.
Traditionally, it is served as an accompaniment to Uruguayan pizza, where a slice of Fainá is placed on top of a slice of pizza (Pizza a Caballo).