Fainá (Argentinian Chickpea Flatbread)
A crisp-edged, creamy-centred baked chickpea flatbread. Argentinians eat it on top of a slice of pizza.
- Time1 hr 20
- LevelEasy
- Costabout £0.26 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the chickpea flour, water and salt in a bowl until completely smooth. Cover and leave for 1 hour; this makes it creamier.
60 min - 2
Heat the oven to 230°C (210°C fan). Pour 2 tablespoons of the oil into a 30 cm round metal baking tin or ovenproof frying pan and put it in the oven for 5 minutes until very hot.
5 min - 3
Skim off any foam from the batter and stir in the remaining oil. Carefully pour into the hot tin; it should sizzle.
- 4
Bake for 20 to 25 minutes until set, golden and crisp at the edges.
25 min - 5
Sprinkle with pepper and oregano. Cut into wedges and eat warm, on its own or on a slice of pizza.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.