Faina (Chickpea Flatbread)
Faina is a chickpea flour flatbread from the pizzerias of Uruguay and Argentina, where it is often laid on top of a slice of pizza and sold as pizza a caballo. The batter is only chickpea flour, a little wheat flour, water and oil, poured into a hot oiled dish so the edges fry and crisp as it bakes. Pale, savory and gluten-light, it is a simple bake with a distinctive texture.
Instructions
Put the chickpea flour, wheat flour, salt and lukewarm water in a bowl. Whisk slowly with a wire whisk until smooth, or blend in a food processor, then stir in 2 tbsp oil.
Pour a little oil into a round baking dish about 45 cm across and heat it in the oven for a few minutes. Take the hot dish out of the oven and pour in the batter.
Return the dish to the oven and bake for about 20 minutes. It is done when the top is golden and the edges are dry and look fried.
Take the faina out and let it rest for 2 to 3 minutes. Sprinkle with pepper and cut into wedges.
Make it personal.
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