12 Jul


Fainá is a thick pancake (or flatbread) made of chickpea flour – and not much else.

It’s baked in a pizza pan in a hot oven, emerging crispy on the outside with an eggy-creamy interior.

Apparently, Uruguayans like to top their pizza slices with a wedge of fainá.

It’s nice enough, but nobody around was wowed by it. I’s hard to understand how the pizza/fainá combo ever became a thing.


  • 4 cups water
  • 3 cups chickpea flour
  • ¼ cup grated Parmesan
  • ¼ cup olive oil
  • 1 tsp fresh rosemary, minced (optional)
  • salt and pepper
  1. Pour the water into a large mixing bowl. Slowly add the chickpea flour, and whisk until combined.
  2. Stir in the Parmesan. Set the batter aside to rest at room temperature for a couple of hours.
  3. Preheat the oven to 450°F (225°C).
  4. Stir the olive oil, rosemary, salt and pepper into the chickpea batter.
  5. Pour the mixture into a 25cm pizza pan or cast iron skillet.
  6. Bake for 25-30 minutes, or until golden brown. Cut into wedges and serve hot (with or without pizza).

Family score: 7 out of 10

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