Add Fainá to your afternoon cheese board
A traditional foodstuff of Argentina and Uruguay is Fainá – a flatbread with notes of pepper made from chickpea flour. A great gluten-free option for cheese boards, fainá can also be served with toppings, though is traditionally served as an accompaniment to pizza – a little triangular slice sitting atop your larger pizza portion. Chickpea or garbanzo bean flour can be found at most health food stores. We picked up ours from Wray Organic.
INGREDIENTS
2 1/2 cups chickpea flour
3 tablespoons olive oil
3 tablespoons parmesan cheese, grated
1 teaspoon salt
2 1/2 cups water
Pepper
TO MAKE
Preheat oven to 230°C. Place a pizza pan or baking tray in the oven to warm while you prepare the batter.
Whisk flour and salt together in a large bowl, before adding the olive oil, grated parmesan and a generous grind of pepper.
Add 3/4 cup of water to the mixture, and mix well. Set the mixture aside for 30 minutes.
After this time, slowly add more water, stirring between each addition until the batter is thick enough to pour. You may not need to use all of the 2 1/2 cups of water.
Remove the very hot pizza pan or baking tray from the oven and grease with a little oil or butter. Pour the batter into the pan – the batter should be about just higher than half a centimetre in height. Place in the oven for 8–10 minutes or until dough is golden and cooked through. Note: the fainá will be spongy in texture when cooked. Cut into slices to serve.
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