Sides · Argentine

Fainá (Argentine Chickpea Flatbread)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 22, 2026

Fainá is a thin, savory flatbread made from nothing but chickpea flour, water, and olive oil. It bakes up golden and crisp at the edges with a soft, custardy center, and in Argentina it is often served alongside (or right on top of) a slice of pizza. The batter does the work while you relax, since it just needs a few hours to rest.

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Fainá (Argentine Chickpea Flatbread)

Why you'll love this

  • Just four pantry ingredients and almost no hands-on work.
  • Naturally gluten-free and vegan.
  • Crisp edges, soft middle, and a nutty chickpea flavor.
  • Perfect alongside pizza, soup, or a simple salad.

EveryDayMeal recipe

Fainá (Argentine Chickpea Flatbread)

Prep
5m
Cook
30m
Total
275m
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
  • 10 to 12 inch round baking dish or cast iron skillet

Instructions

  1. In a large bowl, whisk together the chickpea flour, water, a good pinch of salt, and a few grinds of black pepper until smooth with no lumps, so the baked flatbread has an even texture.
  2. Cover the bowl and let the batter rest at room temperature for at least 4 hours, or refrigerate overnight, which gives the chickpea flour time to fully hydrate and mellows its raw, bitter edge.
  3. Preheat your oven to 430 degrees F and set a 10 to 12 inch round baking dish or skillet inside with the olive oil to get it screaming hot, which is the secret to crisp edges.
  4. Carefully pour the rested batter into the hot, oiled pan (it should sizzle) and bake for 25 to 30 minutes, until the top is golden brown and set and the edges pull away slightly from the pan.
  5. Slice into wedges and serve hot, with an extra crack of black pepper on top if you like.

Tips from the kitchen

  • Give the batter a long rest. Even just a couple of hours helps, but overnight in the fridge gives the smoothest flavor.
  • Preheat the pan with the oil until it is very hot before pouring in the batter. That sizzle is what creates the crispy, golden underside.
  • Whisk out every lump before resting, since lumps bake into dense spots.

Estimated nutrition per serving: 160 cal · 5g protein · 15g carbs · 9g fat

Make it your own

  • Stir in chopped fresh rosemary or thyme for a herby version.
  • Add a handful of grated Parmesan to the batter for extra savory depth.
  • Top with thinly sliced onion before baking for a sweet, caramelized edge.

Storing & make-ahead

Store leftovers covered in the fridge for up to 3 days. Reheat in a 400 degree F oven or a hot skillet for a few minutes to bring back the crisp edges. It softens in the microwave, so the oven is better.

Good to know

Can I skip the resting time?
You can bake it right away, but the texture and flavor are noticeably better after at least a few hours of rest, so plan ahead if you can.
What can I use instead of a round baking dish?
A cast iron skillet works beautifully and gives great crisp edges. Any oven-safe round or square pan of similar size will do.
Why is my fainá soggy in the middle?
The batter layer may have been too thick or the oven not hot enough. Use a wider pan for a thinner layer and make sure the oven is fully preheated.
Is chickpea flour the same as garbanzo flour?
Yes, they are the same thing. Look for it labeled chickpea flour, garbanzo flour, or besan.

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