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Cookbook | Ingredients | Recipes

Faina is a type of flatbread made with chickpea flour (harina de garbanzos). It is sometimes eaten with a slice of pizza, in which case it is called pizza a caballo (pizza on horseback); this is very popular in Uruguayan and Argentine pizzerias. It is also eaten by itself.

Ingredients[edit | edit source]

  • 250 g chickpea flour
  • 2 generous Tbs wheat flour
  • 1 tsp salt
  • 500 ml lukewarm water
  • 2 tbsp oil

Procedure[edit | edit source]

  1. Mix chickpea flour, wheat flour, salt and water in a bowl. Beat slowly with a wire beater; alternatively, you may mix in a food processor. After these ingredients are mixed, add 2 tbsp oil.
  2. Place some oil in a round baking dish (approx 45 cm in diameter) and preheat this in the oven for a few minutes. Remove dish from oven and pour the faina mixture into the hot dish.
  3. Place back into the oven for about 20 minutes, until the upper crust is golden, and the edges are dry (they should have a fried appearance).
  4. Remove from the oven, and let rest for 2–3 minutes. Sprinkle with pepper and cut into wedges.

Variations[edit | edit source]

In both the above-mentioned countries, a distinction is made between faina de orilla, which has crisp edges that look fried, and Faina del medio, which has a consistency similar to Yorkshire Pudding.