Faina is a type of flatbread made with chickpea flour (harina de garbanzos). It is sometimes eaten with a slice of pizza, in which case it is called pizza a caballo (pizza on horseback); this is very popular in Uruguayan and Argentine pizzerias. It is also eaten by itself.
- 250 g chickpea flour
- 2 generous Tbs wheat flour
- 1 tsp salt
- 500 ml lukewarm water
- 2 tbsp oil
- Mix chickpea flour, wheat flour, salt and water in a bowl. Beat slowly with a wire beater; alternatively, you may mix in a food processor. After these ingredients are mixed, add 2 tbsp oil.
- Place some oil in a round baking dish (approx 45 cm in diameter) and preheat this in the oven for a few minutes. Remove dish from oven and pour the faina mixture into the hot dish.
- Place back into the oven for about 20 minutes, until the upper crust is golden, and the edges are dry (they should have a fried appearance).
- Remove from the oven, and let rest for 2–3 minutes. Sprinkle with pepper and cut into wedges.
In both the above-mentioned countries, a distinction is made between faina de orilla, which has crisp edges that look fried, and Faina del medio, which has a consistency similar to Yorkshire Pudding.