Argentine Pizza Fainá (Chickpea Pancake)

Instructions

1. 1Preheat your oven to about 230°C (230°C).
2. 2In a medium mixing bowl, whisk together the 1 cup of chickpea flour, 1 cup of water, 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano until the batter is completely smooth and free of lumps.
3. 3Allow the batter to rest at room temperature for at least 30 minutes. This resting period allows the chickpea flour to fully hydrate, resulting in a smoother and more tender fainá.
4. 4Pour the remaining 2 tablespoons of olive oil into a 25.4 cm cast iron skillet or a 25.4 cm baking pan. Carefully place the pan into the preheated about 230°C (230°C) oven and heat for 5 minutes, until the oil is shimmering and very hot.
5. 5Carefully remove the hot skillet or baking pan from the oven. Pour the rested batter into the hot pan and gently tilt the pan to spread the batter evenly across the bottom. Return the pan to the 233°C (230°C) oven and bake for 20 to 25 minutes, or until the fainá is golden brown, slightly crispy around the edges, and firm to the touch in the center.
6. 6Carefully remove the fainá from the oven. Let it cool in the pan for 5 minutes before slicing it into wedges or squares. Serve the fainá hot, perhaps alongside a simple green salad.

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