Argentine-Uruguayan fainá — a thin, golden chickpea flatbread baked until crisp at the edges. Naturally gluten-free, it's the traditional partner to a slice of pizza.
Fainá is a humble Argentine and Uruguayan flatbread made from nothing but chickpea flour, water and olive oil — crisp at the edges, soft and savoury within. Born of Italian farinata, it's traditionally served as a partner to pizza, laid right on top of a slice. Naturally gluten-free and effortless, it's proof that simple ingredients can be deeply satisfying.
Prep 10 min
Cook 30 min
Total 40 min
Easy
Preparation
- Whisk together the chickpea flour, water, salt and pepper, then leave to sit for at least 4 hours (or overnight in the fridge) so the flour fully hydrates.
- Preheat the oven to 220°C (430°F). Pour the olive oil into a round baking dish and heat in the oven, then pour in the batter and bake for 25–30 minutes, until golden.
- Slice and serve hot, with extra black pepper on top if you like. Preheating the oiled pan first gives a lovely crispy edge.
Tips from the ZestyPlate Kitchen
- Rest the batter for several hours or overnight so the chickpea flour fully hydrates — this is key to a smooth, tender result.
- Preheat the oiled pan in the oven until hot before adding the batter for crisp, golden edges.
- Skim off any foam from the rested batter before baking for a cleaner texture.
- Serve it hot with a generous grind of black pepper — it's the classic finishing touch.
Frequently Asked Questions
Chickpea flour needs time to absorb the water fully, which gives fainá its smooth, creamy interior and prevents a raw, chalky taste. Don't skip it.
Yes — it's made entirely from chickpea flour, so it's naturally gluten-free and vegan, making it a great option for many diets.
In Argentina and Uruguay it's often eaten 'a caballo' — placed directly on top of a slice of pizza. It's also lovely on its own as a snack or side.
Yes — rosemary, black pepper, or a sprinkle of onion are popular additions stirred in or scattered on top before baking.
