Faina, part of Argentina’s Italian immigrant heritage, is made by baking a thin layer of batter prepared with chickpea flour and olive oil. This easy recipe is often served alongside pizza and can be scaled up for a crowd.
Whisk the chickpea flour, water, olive oil, salt, and black pepper for 10 minutes until smooth.
Let the batter rest at room temperature for 30 minutes, then skim off the foam on the surface with a spoon.
Pour a thin layer into a preheated, oiled baking pan. Bake in an oven preheated to 220°C / 430°F for 25 minutes, until the edges are browned.
Slice the faina after removing it from the oven and serve hot.
Skim off any foam that forms while the batter rests, or bubbles may remain on the surface after baking. Preheat the pan thoroughly before putting it in the oven, or the flatbread may stick. Allergen information: none listed.
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