This flatbread is gluten free, the chickpea flour giving it a unique texture. Oddly enough, we usually serve this bread in Argentina with . . . pizza. As in, fainá served alongside pizza slices. Not fainá as a base for pizza toppings. Feel free to try this sans pizza and dip it in a nice chimichurri sauce [1] instead.
Serves 2 (makes 6 to 8 wedges)
Ingredients
- 2 cups (500 mL) chickpea flour (also sold as gram flour and besan)
- 1/4 cup (60 mL) freshly grated Parmesan
- 2 tablespoons (30 mL) extra-virgin olive oil, plus more for the pan
- 1 1/2 cups (375 mL) water
Directions
- In a bowl, whisk together the chickpea flour, Parmesan, olive oil, and water together. Cover and let rest for 2 hours.
- Preheat the oven to 400°F (200°C).
- Heat an 8-inch (20 cm) cast iron skillet over medium-high heat. Add the oil and allow to heat for 1 minute. Quickly add the fainá batter. It will bubble up immediately. Place the pan in the oven.
- Bake for about 15 minutes. To check, insert a toothpick in the centre; the fainá is done if it comes out clean.
- Remove from the pan, and let rest before slicing into 6 to 8 wedges.