Argentine-Uruguayan fainá — a thin, golden chickpea flatbread baked until crisp at the edges. Naturally gluten-free, it's the traditional partner to a slice of pizza.
Preparation
- Whisk together the chickpea flour, water, salt and pepper, then leave to sit for at least 4 hours (or overnight in the fridge) so the flour fully hydrates.
- Preheat the oven to 220°C (430°F). Pour the olive oil into a round baking dish and heat in the oven, then pour in the batter and bake for 25–30 minutes, until golden.
- Slice and serve hot, with extra black pepper on top if you like. Preheating the oiled pan first gives a lovely crispy edge.
