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Fainá is a thin, oven baked flatbread made from chickpea flour, water, olive oil, and a touch of salt. The batter is mixed until smooth, poured into a hot pan, and baked to perfection.
Its edges become crispy and golden while the interior remains soft and slightly creamy, creating a satisfying contrast of textures. In Argentina, fainá is most famously served alongside pizza, a pairing that has become a tradition in pizzerias across the country.
Diners often place a slice of fainá on top of their pizza, a combination known as “pizza a caballo” (pizza on horseback), which balances the richness of the pizza with the subtle nuttiness of the flatbread. Fainá is also enjoyed as a standalone snack or appetizer, often with a sprinkle of black pepper or herbs for extra flavour.
Ingredients and Taste
The key to fainá’s distinctive taste lies in its main ingredient: chickpea flour. This naturally gluten free flour gives the bread its earthy, slightly nutty flavour, which pairs beautifully with the richness of olive oil and the faint salinity of the seasoning. The batter is simple, requiring just chickpea flour, water, olive oil, salt, and sometimes a touch of black pepper or rosemary for added depth.
When baked, fainá develops a crisp, lightly browned crust that gives way to a soft, tender interior. Its flavour is mild yet satisfying, with a comforting warmth that complements a variety of dishes. Whether eaten as a crisp slice on its own or layered with melted cheese and tomato sauce, fainá’s texture and taste create a versatile canvas for culinary creativity.
A Taste of History
Fainá’s origins trace back to the Ligurian region of Italy, where a similar dish known as “farinata” has been a staple for centuries.
Italian immigrants brought the recipe to Argentina in the late 19th and early 20th centuries, during a wave of European migration that profoundly influenced the country’s culinary landscape. Over time, fainá became a popular feature in Argentina’s pizzerias, cementing its place as a unique cultural hybrid.
While its roots are Italian, fainá has evolved into something distinctly Argentine. Its integration into pizza culture, a phenomenon unique to Argentina, reflects the country’s ability to adapt and reimagine culinary traditions.
Today, fainá is more than just a flatbread; it’s a symbol of Argentina’s immigrant heritage and a testament to how simple, time honoured recipes can find new life in a different corner of the world.
Fainá (Chickpea Flatbread) Recipe
Serves: 4 people
Ingredients:
For the Batter:
- 250g chickpea flour (gram flour)
- 750ml water
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
For Cooking:
- 2 tbsp olive oil (for greasing)
Optional Toppings (Traditional):
- Fresh rosemary sprigs
- Grated Parmesan cheese
Directions
To begin, preheat your oven to 220°C (430°F). Place a large, heavy duty pizza or baking tray in the oven to heat. In a large mixing bowl, combine the chickpea flour and salt. Slowly add water, whisking continuously to avoid lumps. The mixture should resemble a smooth, pancake like batter. Let it rest for at least 30 minutes to hydrate the flour fully and achieve a silkier texture.
After the batter has rested, skim off any foam that may have formed on the surface. Stir in olive oil and freshly ground black pepper for a balanced flavour. If you prefer a slightly richer taste, you can add a teaspoon of finely chopped rosemary at this stage.
Carefully remove the preheated tray from the oven and grease it generously with olive oil to prevent sticking and to enhance the crispiness of the flatbread’s base. Ensure the oil is evenly distributed across the tray for uniform browning.
Pour the prepared batter into the greased tray, spreading it evenly to a thickness of about ½ cm (¼ inch). Tilt the tray gently to help the batter settle. Be cautious not to overfill, as a thinner layer creates the signature crisp edge of traditional Fainá.
Return the tray to the oven and bake for 20–25 minutes. Halfway through the cooking time, rotate the tray to ensure even browning. For an authentic golden crust, switch the oven to broil mode during the last 3–5 minutes of baking, keeping a close eye to prevent burning.
While the Fainá bakes, prepare any desired toppings. If using Parmesan, grate it finely for even melting. For a fragrant touch, lightly toast rosemary sprigs in olive oil. These toppings are optional but can elevate the dish's traditional appeal.
Check the Fainá for doneness. The edges should be golden and crisp, with a firm yet slightly soft centre. Remove it from the oven and let it rest in the tray for 5 minutes to make slicing easier and to enhance the flavours.
Carefully cut the Fainá into triangular or rectangular slices. Serve warm as a standalone appetizer or paired with traditional Argentine pizza for an authentic experience. For added flair, sprinkle with Parmesan or a few rosemary leaves before serving. Accompany with a glass of Malbec or a refreshing soda for a true Argentine touch.
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