Latin America / Bread
Faina (Chickpea Flatbread)
Faina is a type of flatbread made with chickpea flour (harina de garbanzos). It can be eaten plain or with a slice of pizza, in which case it is called pizza a caballo (pizza on horseback); this is very popular in Uruguayan and Argentine pizzerias. In these countries, a distinction is made between faina de orilla, which has crisp edges that look fried, and Faina del medio, which has a consistency similar to Yorkshire Pudding.
Ingredients
- chickpea flour250 g
- wheat flour, generous2 tbsp
- salt1 tsp
- warm water, lukewarm500 ml
- oil2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Mix chickpea flour, wheat flour, salt and water in a bowl. Beat slowly with a wire whisk; alternatively, you may mix in a food processor. Add 2 tbsp oil.
Place some oil in a round baking dish (approx 45 cm in diameter) and preheat this in the oven for a few minutes. Remove dish from oven and pour the faina mixture into the hot dish.
Place back into the oven for about 20 minutes, until the upper crust is golden, and the edges are dry (they should have a fried appearance).
Remove from the oven, and let rest for 2–3 minutes. Sprinkle with pepper and cut into wedges.
Region evidence: recipe text — “this is very popular in Uruguayan and Argentine pizzerias.”
