Perfect for dipping and dunking into soup, this gluten-free and authentic Argentinean flatbread, also known as fainá, is evidence of the Italian influence on this South American country.
Developed by Romina Barritta de Defranchi, DTR
- [200 grams] 2 cups chickpea flour
- [6 grams] 1 teaspoon salt
- [2 grams] ½ teaspoon black pepper
- [590 grams] 2½ cups (590 milliliters) warm water
- [40 grams] 3 tablespoons (45 milliliters) extra-virgin olive oil
- [75 grams] ½ cup green olives, chopped
- [75 grams] ½ cup black olives, chopped
- [6 grams] 2 tablespoons fresh chives, chopped
- In a large bowl, combine chickpea flour, salt and pepper. Slowly whisk warm water into the bowl until it becomes a smooth, thin, lump-free batter. Let stand for 15 minutes.
- Meanwhile, preheat oven to 400°F (205°C) and drizzle a 12-inch round pizza pan with olive oil, swirling to coat the bottom. Place the pan in the preheated oven for 2 to 3 minutes.
- Once the pan is hot, remove it from the oven and pour in the batter. Add green and black olives on top of the batter in a single, even layer. Carefully transfer the pan back to the oven and bake until the flatbread is set and golden brown, about 20 minutes.
- Remove from the oven and sprinkle with chives. Cut into 8 wedges. Serves 4.
Serving size: 2 slices (170 grams)
CALORIES 376; TOTAL FAT 18g; SAT. FAT 2g; CHOL. 0mg; SODIUM 875mg; CARB. 39g; FIBER 8g; SUGARS 7g; PROTEIN 15g; POTASSIUM 551mg; PHOSPHORUS 205mg