Fainá
Crisp-edged, custard-hearted chickpea flatbread — Buenos Aires' beloved pizza sidekick.
- Total
- 25 min
- Serves
- 4
Argentina's chickpea flatbread, born in Genoa and perfected in Buenos Aires: a simple batter of chickpea flour, water, olive oil and pepper baked in a hot pan until the edges crisp and the center stays custardy. Fainá rides shotgun on pizza ('a caballo') or stands alone with a cold drink. Gluten-free by birth, beloved by all.
Ingredients
- 200g Chickpea Flour
- 600ml Water
- 4 tablespoons Olive Oil
- To taste Salt
- To taste Pepper
Instructions
- Prepare the Batter: Whisk together chickpea flour, water, salt, and pepper. Let sit for at least 4 hours.
- Bake: Preheat the oven to 220°C (430°F). Pour olive oil into a round baking dish and heat in the oven. Pour in the batter and bake for 25-30 minutes, until golden.
- Serve: Slice and serve hot, optionally with black pepper on top.
- Pro Tips:
- Let the batter rest for at least 2 hours, or overnight in the refrigerator, to ensure the chickpea flour fully hydrates and the flavors meld.
- For a crispy edge, preheat the baking pan with oil in the oven before adding the batter.
Nutrition (per serving)
- Calories
- 210
- Protein
- 6 g
- Fat
- 14 g
- Carbs
- 20 g
Adapted from munchery.com. Rewritten and re-photographed by MealIdeas.
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