Fainá – chickpea flatbread
A thin, golden flatbread of chickpea flour, water and oil baked in a very hot oven. It is eaten in slices with pizza, alongside or laid on top of a slice (a caballo), and is also made with cheese or extra crisp.
- 1 h 30Time
- 11 minHands-on
- 4Portions
- 8 gprotein per portion
- 270kcal per portion
Ingredients for 4 portions
- 150 gChickpea flour
- ≈ 450 mlWater
- to tasteSalt
- 4 tbspRapeseed oil
- to tasteBlack pepper
Method
- Whisk the chickpea flour with the water and a little salt in a bowl until completely smooth.
- Leave the batter to rest for at least 1 hour, or overnight in the fridge. Skim off the foam that forms on top.
- Heat the oven to its highest setting, 250 °C, with a large pizza tin of about 35 cm inside.
- Stir half the oil into the batter. Take out the hot tin and pour in the rest of the oil.
- Pour the batter into the tin – it should be about 5 mm deep – and bake near the top of the oven for 15–20 minutes, until set and golden with darker edges.
- Grind over black pepper, cut into slices and serve hot, ideally with pizza.
