Fainá, also known as Farinata in Italy, is a delicious chickpea flour flatbread that holds a special place in Uruguayan and Argentine cuisine. Originally brought to South America by Italian immigrants from Liguria, it’s often served alongside pizza — a pairing locals affectionately call “pizza a caballo” (pizza on horseback). This golden, thin, and slightly crispy bread is naturally gluten-free, with a nutty and earthy flavor from chickpea flour, and a tender yet firm texture. While it looks simple, its flavor is rich and comforting, making it a perfect side for pizza, salads, or as a snack on its own. Traditionally baked in a hot oven with a generous splash of olive oil, Fainá is best enjoyed fresh and warm, straight from the pan.
Preparation Time
-
Preparation: 10 minutes (plus resting time)
-
Resting: 2–4 hours (for best texture)
-
Baking: 20–25 minutes
-
Total Time: Around 2 hours 35 minutes to 4 hours 35 minutes
Serving Size
Serves 4–6 people.
Ingredients
-
2 cups chickpea flour (garbanzo bean flour)
-
2 cups water (room temperature)
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
¼ cup extra-virgin olive oil (plus extra for greasing the pan)
Detailed Recipe
Step 1 – Make the batter
In a large mixing bowl, whisk together the chickpea flour, salt, and pepper. Gradually add the water while whisking continuously to avoid lumps. You should get a smooth, thin batter.
Step 2 – Rest the batter
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 2 hours (up to 4 hours). This resting time allows the flour to hydrate fully and improves the texture. Occasionally skim off any foam that forms on the surface.
Step 3 – Preheat the oven and prepare the pan
When ready to bake, preheat your oven to 230°C (450°F). Place a large, well-oiled baking pan or cast-iron skillet inside the oven to heat up for about 5 minutes — this helps achieve a crispy base.
Step 4 – Add olive oil
Stir the olive oil into the rested batter until fully combined. The oil gives Fainá its characteristic richness and prevents it from sticking.
Step 5 – Bake the Fainá
Carefully remove the hot pan from the oven and swirl a little more olive oil around it. Pour in the batter, tilting the pan so it spreads evenly. Bake for about 20–25 minutes, or until the edges are golden brown and the surface has light brown spots.
Step 6 – Slice and serve
Remove from the oven and let it cool for a couple of minutes before slicing into wedges or squares. Serve warm, either on its own or placed on top of a slice of pizza for the classic “pizza a caballo” experience.
