A legacy of Argentina's Italian immigrant communities, fainá is made by baking a thin, pourable chickpea-flour batter until set. Traditionally served alongside pizza, this practical flatbread scales up easily for a crowd.
Whisk the chickpea flour with the 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 that rises to the surface.
Pour into a preheated, oiled tray in a thin layer and bake in an oven preheated to 220°C for 25 minutes, until the edges are golden.
Slice the fainá and serve it hot.
Skim the foam that rises while the batter rests, or bubbles will mar the surface once baked. Heat the tray thoroughly before adding the batter, or the base will stick. Allergens: none.
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