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In a bowl, combine chickpea flour and ¾ teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil.
Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.
Preheat oven to 450°F. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans.
Bake until cooked through and golden brown on edges, about 15 minutes. Sprinkle each farinata with 1 teaspoon cheese. Season with flaky salt and pepper; serve immediately.