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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Servings: 6
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.
Nutrition
Calories: 143kcal | Carbohydrates: 18g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 961mg | Potassium: 268mg | Fiber: 4g | Sugar: 3g | Vitamin A: 72IU | Calcium: 58mg | Iron: 2mg