Sides · Argentine

Fainá (Argentine Chickpea Flatbread)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 17, 2026

Fainá is a thin, golden chickpea flatbread that Argentines love to eat alongside pizza, but it stands proud on its own too. The batter takes just minutes to stir together, then rests while you go about your day. All you need is chickpea flour, water, and good olive oil for crispy edges and a soft, savory center.

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Fainá (Argentine Chickpea Flatbread)

Why you'll love this

  • Just three main ingredients and a stir.
  • Naturally gluten-free and vegan.
  • Crispy edges, soft savory center.
  • Perfect alongside pizza or soup.

EveryDayMeal recipe

Fainá (Argentine Chickpea Flatbread)

Prep
10m
Cook
30m
Total
40m
Serves
6
Level
Easy

Ingredients

  • 1 3/4 cups (about 7 oz) chickpea flour
  • 2 1/2 cups water
  • 4 tablespoons olive oil
  • to taste salt
  • to taste black pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Round metal baking pan or ovenproof skillet

Instructions

  1. In a large bowl, whisk together the chickpea flour, water, a good pinch of salt, and some black pepper until the batter is completely smooth with no lumps, so it bakes evenly.
  2. Cover the bowl and let the batter rest for at least 4 hours at room temperature, or overnight in the fridge. This gives the chickpea flour time to fully hydrate, which makes the flavor mellow and the texture tender.
  3. Preheat your oven to 430 degrees F. Pour the olive oil into a round baking pan or ovenproof skillet, then set it in the hot oven for a few minutes until the oil shimmers, which gives you those crispy fried edges.
  4. Carefully pour the rested batter into the hot, oiled pan. It should sizzle at the edges right away, a good sign the crust will crisp up.
  5. Bake for 25 to 30 minutes, until the top is deep golden and the edges pull away from the pan. It should look set and lightly browned, not wet in the center.
  6. Slice into wedges and serve hot, with an extra crack of black pepper on top if you like.

Tips from the kitchen

  • Rest the batter at least 4 hours, or overnight in the fridge, so the chickpea flour hydrates fully and loses any raw, bitter edge.
  • Preheat the oiled pan before pouring in the batter. That hot oil is the secret to crispy, almost fried edges.
  • Aim for a thin layer of batter, about 1/4 inch deep, so it bakes up crisp rather than dense and doughy.

Estimated nutrition per serving: 150 cal · 5g protein · 15g carbs · 8g fat

Make it your own

  • Stir in a spoonful of chopped fresh rosemary or a pinch of red pepper flakes for extra flavor.
  • Top with thin slices of onion or grated cheese before baking for a heartier version.
  • Serve it the classic Argentine way, laid right on top of a slice of pizza.

Storing & make-ahead

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet to bring back the crisp edges. The unbaked batter also keeps overnight in the fridge, so you can mix it ahead.

Good to know

Where do I find chickpea flour?
Look in the gluten-free or international aisle. It may also be labeled garbanzo bean flour, gram flour, or besan.
Can I skip the long rest?
Even two hours helps, but the batter is best after at least 4 hours or overnight. Resting removes any raw, chalky taste.
Why did mine turn out dense?
The batter was probably too thick. Spread it thin (about 1/4 inch) in a wide pan so it crisps instead of staying doughy.
What do I serve it with?
It is a classic partner to pizza in Argentina, but it also shines next to soups, stews, or a simple green salad.

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