Argentinian
Fainá
A thin, golden chickpea flatbread with crisp edges and a tender center, just like the slices served in Buenos Aires pizzerías. It is best cut into wedges and eaten warm, often laid over a slice of muzzarella pizza.
Watch it madeFuego Loco · 5:19
Ingredients
- Chickpea flour1 cup
- Cold water1 1/4 cups
- Fine salt1/2 tsp
- Olive oil or neutral oil2 tbsp
- Freshly ground black pepperto taste
Method
- Place the chickpea flour and salt in a bowl, then gradually whisk in the cold water until the batter is completely smooth and thin.
- Cover the bowl and let the batter rest at room temperature for at least 1 hour so the chickpea flour hydrates properly.
- Heat the oven to 475°F and place a 10-inch round pizza pan or shallow metal baking tray inside to get very hot.
- Skim off any foam from the top of the rested batter, then whisk in 1 tablespoon of the oil.
- Carefully remove the hot pan from the oven, add the remaining 1 tablespoon oil, and tilt the pan so the base is well coated.
- Immediately pour the batter into the hot oiled pan; it should sizzle and spread into a thin layer.
- Bake for 20 to 25 minutes, until the fainá is set, deeply golden at the edges, and lightly browned on top.
- Sprinkle with black pepper, cut into wedges, and serve hot or warm.
Common questions
Can I substitute another flour for chickpea flour in fainá?
Chickpea flour is essential for the flavor and texture, so substitutions won’t be exact. If needed, try only a partial swap with fine rice flour or all-purpose flour, but expect a less nutty taste and less crisp, less custardy result.
How long should I rest the batter, and can I make it ahead?
Rest the batter at least 1 hour so the flour fully hydrates and the final texture isn’t gritty. You can rest it longer, even several hours, at room temperature; whisk again before baking if it separates.
What are the most common mistakes when baking fainá?
The biggest mistakes are a batter that’s too thick, not preheating the pan, and underbaking. If the pan isn’t very hot, the fainá won’t sizzle and crisp; if it’s pulled too early, the center stays pale and soft.
How should I store leftover fainá?
Cool it completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore crisp edges; avoid microwaving if you want to keep the texture from turning rubbery.
What’s the best way to serve fainá?
Serve it hot or warm, cut into wedges, with a generous sprinkle of black pepper. It’s especially good alongside pizza, soups, or salads, and a drizzle of olive oil right before serving gives it extra richness.