The recipe for faina was brought to Argentina by Italian immigrants fleeing Italy around the turn of the 20th century. What’s really interesting about these crunchy flatbreads is how the Argentinians use them and why they can be found in most pizzerias in Buenos Aires. Fugazza, pizza overloaded with onions, is uniquely Argentinian and far-and-away the most popular pizza in this pizza obsessed county. The most beloved way to eat fugazza is topped with an equal-sized wedge of faina on top. As strange as it sounds, have one bite of this combination and it’ll all make sense.

Faina- Argentinian Chickpea Flour Flatbread

Faina is great with a salad, on a focaccia bread sandwich or best of all- on top of a slice of the Argentinian onion pizza fugazza.

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Course: Lunch, Main Course, Snack

Cuisine: Argentina, South American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Author: My Hungry Traveler

Equipment

10- inch cast iron skillet
Medium bowl with cover

Ingredients

1½ cup Chickpea flour (store bought)
2¾ cups Water
¼ cup Parmesian cheese, grated
¼ cup Olive oil
1 tsp Rosemary, finely chopped
2 tsp Salt
1 tsp Black pepper

Instructions

Put the chickpea flour in a bowl and mix in water. Cover and let rest on the counter a minimum of 2 hours and up-to overnight.
Preheat oven to 450°F (235°C). Wisk in olive oil and seasonings. Lightly grease a cold 10-inch skillet. Heat over medium-high heat until just before oil begins to smoke. Add batter to the hot skillet and cook until the edges curl up a bit, about 2-3 minutes. Place the skillet on the lower shelf of the oven and bake for 10 minutes. Move skillet to a higher shelf and cook another 10-15 minutes.
Transfer the skillet to a stove top and loosen the faina from the base of the skillet with a spatula. Leave in the skillet to cool, about 10 minutes. Transfer to a cutting, slice as desired, and serve. Faina is tasty cold or can be reheated in a toaster oven or frying pan.