Entree: Argentina – Argentine Italian Cuisine – Fainá (Thin chickpea flour flatbread traditionally baked in a very hot oven and served with pizza or on its own)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 18 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 cup (120 g) chickpea flour
- 1 1/4 cups (300 ml) water
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for pan
- 1 tsp (5 g) fine sea salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 tsp (1 g) dried rosemary or 1 tsp (1 g) fresh chopped rosemary (optional)
- 1/4 tsp (1 g) baking powder (optional, for slightly lighter texture)

Instructions

1. In a bowl whisk together chickpea flour, salt, pepper, and baking powder (if using). Slowly whisk in water until smooth, then whisk in 3 tbsp (45 ml) olive oil. Stir in rosemary if using.
2. Cover batter and let rest at room temperature 30–60 minutes to hydrate the flour. Preheat oven to 500°F (260°C) and place a 10–12 inch (25–30 cm) round ovenproof pan or cast-iron skillet in the oven to heat.
3. After resting, whisk batter briefly. Carefully remove the hot pan from oven, add 2 tbsp (30 ml) olive oil and swirl to coat. Immediately pour batter into hot pan, tilting to distribute evenly.
4. Return pan to oven and bake 12–18 minutes until edges are deeply golden and center is set. If desired, broil 1–2 minutes to deepen color, watching closely.
5. Remove from oven, let cool 2–3 minutes, slice into wedges, and serve warm—either on its own or atop pizza slices as commonly done in Argentina.