FAINÁ DE PIZZERIA - pizzeria style fainá

Fainá (A.K.A. farinata de Ceci, cecina or torta de Ceci) is a thin unleavened traditional flatbread made from chickpea flour. Originally from Genoa, it’s very popular in Argentina and Uruguay, and you can find it in most pizzerias there. It’s crispy on the outside, moist and creamy on the inside, rich in protein and gluten free. It can be eaten on its own or, more commonly, on top of pizza.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl add the water, salt, chimichurri, freshly ground toasted black pepper (if using) and egg, and mix well with a whisk.

Step 2

Fold a tea towel in 4 and place the bowl on top so it doesn’t move around. While constantly whisking with one hand, with the other hand sieve in the gram flour, adding it slowly while whisking it in, to prevent forming lumps. You should end up with a very thin watery batter.

Step 3

Cover the bowl and place it in the fridge for at least 2 hours (ideally overnight) to allow the gram flour to hydrate and fully dissolve.

Step 4

After the waiting time is done, preheat the oven to 200C.

Step 5

Add the extra virgin olive oil to a pizza pan and heat it in the oven for 5 minutes.

Step 6

Whole the oven heat up, get the bowl with the batter out of the fridge. The gram flour would have set in the bottom. Mix the batter well with a whisk until you get a homogeneous mix.

Step 7

Take the pizza pan out of the oven and carefully pour in the batter.

Step 8

Bake in the oven until firm and golden (about 20 minutes).

Step 9

Once golden on top, take the fainá out of the oven and let it cool down for about 10 minutes before unmolding with the help of a spatula. Slice with a knife or pizza wheel and enjoy on its own or on top of a Margherita pizza. Enjoy!