Cookbook:Faina (Chickpea Flatbread)
Jump to navigation
Jump to search
| Faina (Chickpea Flatbread) | |
|---|---|
| Category | Flatbread recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Faina is a type of flatbread made with chickpea flour (harina de garbanzos). It can be eaten plain or 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. In these 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.
Ingredients[edit | edit source]
- 250 g chickpea flour
- 2 generous Tbsp wheat flour
- 1 tsp salt
- 500 ml lukewarm water
- 2 tbsp oil
Procedure[edit | edit source]
- Mix chickpea flour, wheat flour, salt and water in a bowl. Beat slowly with a wire whisk; alternatively, you may mix in a food processor. Add 2 tbsp oil.
- 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.
- 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).
- Remove from the oven, and let rest for 2–3 minutes. Sprinkle with pepper and cut into wedges.