When local takeout options fail, an iron skillet and standard grocery store ingredients bridge the gap. Commercial brands like Bob's Red Mill provide finely ground chickpea flour (often sold as garbanzo bean flour or besan) that mirrors Argentine milling standards.
Mix 250 grams of chickpea flour with 750 milliliters of room-temperature water (a 1:3 ratio by weight), one teaspoon of fine sea salt, and two tablespoons of extra-virgin olive oil. Whisk until perfectly smooth, cover the bowl, and leave it on your counter for at least four hours, or ideally overnight in the refrigerator.
Position your oven rack in the upper third of your oven and preheat to 500°F (260°C) with a 10-inch or 12-inch cast-iron skillet inside. Once thoroughly heated, drop two tablespoons of high-smoke-point oil into the skillet and swirl to coat the bottom and walls. Pour in half of your rested batter; it should sizzle aggressively. Slide the skillet into the oven for six to eight minutes until the top firms up to the touch.
Remove the skillet carefully. Layer 150 grams of thinly sliced deli ham and 200 grams of low-moisture mozzarella or provolone over the par-baked bottom, keeping the ingredients clear of the pan's edges. Pour the rest of the batter evenly over the filling. Return the skillet to the oven, immediately switch your setting to high broil, and bake for another eight to ten minutes. Watch for the top surface to blister into deep brown patches. Rest the pan for ten minutes before slicing; cutting it too early causes the molten cheese and chickpea custard to collapse.
