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Fainá

Serves 8 Bread vegan, gluten-free, vegetarian, Breads & Pastry

Fainá

Fainá, a chickpea-flour flatbread, made its journey from Genoa to Buenos Aires, embedding itself into the city's vibrant pizza culture. In every corner pizzeria, this humble yet essential dish is a familiar sight, usually enjoyed atop a slice of pizza in a unique culinary stack known as 'a la pizza, fainá.' This tradition, cherished by porteños, transforms an ordinary pizza night into a layered experience.

The beauty of fainá lies in its subtlety. Its texture is thin and crisp, providing a gentle contrast to the soft, cheesy pizza below. The flavor is mild, a simple blend of chickpea earthiness and olive oil richness, with a whisper of salt and pepper. This understated profile complements the bold flavors of its pizza partner, making each bite a harmonious delight.

Ingredients

  • 250 g (9 oz)chickpea flour
  • 750 ml (3 cups)water
  • 1 tspsalt
  • 4 tbspolive oil
  • to tasteblack pepper

Method

  1. In a large mixing bowl, whisk together 250 g (9 oz) of chickpea flour, 750 ml (3 cups) of water, 1 teaspoon of salt, and 2 tablespoons of olive oil. Ensure there are no lumps in the mixture, creating a smooth batter. Let the batter rest at room temperature for 1 hour to allow the flour to fully hydrate and the flavors to meld.
  2. Preheat your oven to its highest setting, around 250°C (482°F) or as hot as it will go. While the oven is heating, take a round baking pan, preferably a 12-inch (30 cm) pizza pan or cast-iron skillet, and coat it generously with the remaining 2 tablespoons of olive oil. Place the pan in the oven to heat up; this will help create a crispy base for the fainá.
  3. Once the pan is very hot, carefully remove it from the oven using oven mitts. Give the batter a quick stir, then pour it into the hot pan, spreading it evenly. Return the pan to the oven and bake the fainá until the edges are golden brown and crisp, and the center is set with a slight jiggle, which should take about 15 minutes.
  4. Remove the fainá from the oven and immediately season it with freshly ground black pepper to taste. The warmth of the bread will help the pepper adhere and release its aroma.
  5. Allow the fainá to cool slightly in the pan for a few minutes, then transfer it to a cutting board. Cut it into triangles or wedges, similar to slicing a pizza. Serve the fainá warm, either on top of pizza as traditionally done in Buenos Aires or enjoy it on its own as a delightful snack.