Sides · Argentine

Faina (Argentine Chickpea Flatbread)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 14, 2026

Faina is a thin, golden chickpea flatbread that Argentines love to serve alongside pizza. It comes together with just a handful of pantry staples, and the batter does most of the work while it rests. The result is crispy at the edges and creamy in the middle, with a nutty flavor all its own.

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Faina (Argentine Chickpea Flatbread)

Why you'll love this

  • Just five simple pantry ingredients.
  • Naturally gluten-free and vegan.
  • Crispy edges, creamy center, big nutty flavor.
  • The batter rests hands-off while you do other things.

EveryDayMeal recipe

Faina (Argentine Chickpea Flatbread)

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

Ingredients

  • 1 3/4 cups 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 or cast iron baking pan

Instructions

  1. In a large bowl, whisk the chickpea flour, water, salt, and a few grinds of black pepper until completely smooth with no lumps, so the finished flatbread bakes up even and tender.
  2. Cover the bowl and let the batter rest at least 4 hours at room temperature, or overnight in the fridge, which lets the chickpea flour fully hydrate and mellows any raw, bitter taste.
  3. When ready to bake, heat your oven to 430 degrees F. Pour the olive oil into a round metal or cast iron pan and slide it into the hot oven for about 5 minutes, until the oil shimmers, which gives you that signature crispy edge.
  4. Carefully pour the batter into the hot, oiled pan (it will sizzle) and bake for 25 to 30 minutes, until the top is deep golden and the edges pull away from the pan.
  5. Slice into wedges and serve hot, with an extra grind of black pepper on top if you like.

Tips from the kitchen

  • Whisk until truly smooth, then let it rest. A well-rested batter bakes up creamier and less gritty.
  • Preheat the oiled pan before adding the batter. That hot oil is the secret to the crackly edges.
  • Use a metal or cast iron pan rather than glass so it conducts heat fast and crisps the bottom.

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

Make it your own

  • Stir in chopped fresh rosemary or thyme before baking for a fragrant twist.
  • Top with thin onion slices or grated cheese for a heartier version.
  • Add a pinch of red pepper flakes to the batter for gentle heat.

Storing & make-ahead

Faina is best hot from the oven. Store leftovers covered in the fridge up to 2 days, and reheat in a 375 degree F oven or a dry skillet to bring back the crisp. Avoid the microwave, which turns it soft.

Good to know

Can I skip the resting time?
You can bake it right away in a pinch, but a rest of at least 4 hours gives a smoother texture and better flavor as the flour hydrates.
Why is my faina gummy in the middle?
Either the batter was too thick or it needed more time. Keep the pour thin (about 1/4 inch) and bake until the top is firm and golden.
What do I serve it with?
In Argentina it is classic alongside pizza, but it also works as a snack, a bread substitute, or a base for toppings.
Can I use a different pan size?
Yes, just aim for a thin layer of batter. A larger pan makes it thinner and crispier, a smaller one thicker and softer.

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