Fainá (Argentine Chickpea Flatbread)

🧂 Ingredients

• 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. 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. 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. 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. 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. 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. 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. 7

   Remove from oven, let cool slightly for a few minutes before slicing. Serve hot, ideally cut into squares or wedges.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓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'.

🔄 Variations

• 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.

🥗 Nutrition

Per serving