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Fainá
Argentine Chickpea Flatbread
A thin, savory, and crispy flatbread made from chickpea flour, traditionally served as a base or topping for pizza. Its simple ingredients and quick preparation make it a versatile and delicious accompaniment.
🧂 Ingrédients
- 200 g Chickpea flour(Also known as gram flour or besan.)
- 500 ml Water(Room temperature.)
- 60 ml Olive oil(Plus extra for greasing the pan.)
- 1 tsp Salt(Fine sea salt is recommended.)
- 1/2 tsp Black pepper(Freshly ground, or to taste.)
- 1 tbsp Rosemary(Optional, fresh and finely chopped, for topping.)
👨🍳 Instructions
- 1
In a large bowl, whisk together the chickpea flour and salt. Gradually whisk in the water until a smooth, thin batter forms. Ensure there are no lumps.
⏱️ 5 minutes - 2
Stir in 30 ml (2 tablespoons) of the olive oil. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the flour to hydrate fully.
⏱️ 30-60 minutes - 3
Preheat your oven to its highest setting, ideally 230°C (450°F). Place a 25-30 cm (10-12 inch) oven-safe skillet (cast iron works best) or baking dish in the oven to preheat for at least 10 minutes.
⏱️ 10 minutes - 4
Carefully remove the hot pan from the oven. Add the remaining 30 ml (2 tablespoons) of olive oil to the hot pan; it should shimmer immediately. Swirl to coat the bottom and sides.
⏱️ 1 minute - 5
Give the rested batter a quick whisk. Pour the batter into the hot, oiled pan. It should sizzle as it hits the oil. If using, sprinkle with fresh rosemary and freshly ground black pepper.
⏱️ 1 minute - 6
Return the pan to the hot oven and bake for 20-25 minutes, or until the fainá is golden brown around the edges and set in the center. The surface should be slightly blistered and crispy.
⏱️ 20-25 minutes - 7
Remove from oven, let cool slightly for a few minutes before slicing. Serve hot, ideally cut into squares or wedges.
⏱️ 5 minutes
💡 Conseils de pro
- ✓For the crispiest edges, ensure your pan is very hot before adding the batter.
- ✓Fainá is traditionally served as a base for pizza in Argentina, or as a side dish.
- ✓The texture should be crisp on the outside with a slightly tender interior.
- ✓It has origins in the Italian 'farinata' or 'socca'.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add finely chopped fresh rosemary or other herbs to the batter before baking.
- For a thicker fainá, use a smaller pan or slightly reduce the water content (use caution as this can affect texture).
- Experiment with different spices like cumin or chili flakes.