Another great gluten-free and vegan option to serve with dips or condiments and ideal as an appetizer, especially when served with toppings.
Garbanzo bean flour is available at many natural food stores as well as in the section of the larger food chain stores dedicated to gluten-free ingredients
- 2 cups garbanzo bean flour
- 1 teaspoon salt
- 1/4 cup plus 3 tablespoons olive oil, divided
- 2 tablespoons Parmesan cheese
- 1 tablespoon garlic powder (optional)
- 1 – 2 tablespoons of finely chopped fresh rosemary (optional)
- 1/2 teaspoon freshly ground black pepper, or to taste
- 3 cups water
- add any other herbs and spices that you may like to enhance the flavour.
- In a medium bowl, whisk the garbanzo bean flour with the salt, 3 tablespoons of the olive oil, the Parmesan cheese and rosemary (if using) and a generous amount of ground black pepper.
- Whisk in 1 3/4 cups of water until the mixture is well blended. Set the batter aside for about 30 minutes at room temperature to let the garbanzo flour absorb some of the water.
- Preheat the oven to 230 C (or 450 F) . When it is hot, place the remaining 1/4 cup olive oil in a 30cm (or 12-inch) pizza pan. Heat the pan in the oven until very hot.
- Gradually stir remaining water into the batter mixture until it is thin enough to pour. Remove the hot pizza pan from oven, and immediately pour the batter into the pan and return pan into the oven and bake until Fainá is golden and crispy about 8 to 10 minutes.
- Remove the pan from the oven.
- Cut the flatbread into pieces and serve hot.
You may use a smaller baking pan but the Faina will be be a little thicker so you will need to extend the cooking time a little.
This recipe serves approximately 8 people.
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