Chickpea Flatbread, known in Genoa as fainà, is a savory pie baked in a tinned copper pan, poured in a thin layer and prepared with a few ingredients. Chickpea flour, water, salt, extra virgin olive oil, and optionally, seasonal ingredients such as whitebait, artichokes, spring onions, mushrooms, or cheeses and sausage can be added. For this recipe, I prepared the Chickpea Flatbread with Sausage.
Other recipes
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Hours
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Electric Oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All Seasons
Ingredients
- 2 cups chickpea flour
- 2.5 cups water
- 3.5 tbsp extra virgin olive oil
- 1.5 tsp fine salt
- 7 oz sausage
Tools
- Baking Pan tinned copper (testo) 15.75 inches
- Wooden Spoon
- Measuring Jug
- Whisk
Steps
Place the chickpea flour in a measuring jug, gradually pour in the water while stirring with a whisk to avoid lumps, and add salt. Continue stirring, remove any foam that forms, and let the mixture rest for 8-10 hours (I prepare it in the morning for the evening).
Prepare the pan with the oil. Pour the batter, letting it fall over a spoon. Use the whisk to stir the batter with the oil from the edge to the center to mix the oil. Bake in a preheated ventilated oven at the highest temperature, 482°F in mine. Place the pan at the bottom of the oven and bake for about 15 minutes. At this point, add the peeled and crumbled sausage, distributing it evenly, and continue baking for another 5 minutes until it turns a golden color. For a crunchier crust, place the flatbread under the grill for a few minutes. Serve piping hot.
The proportions are
for 100 g of flour, use 300 ml of water and 30 ml of oil. Use a pan with a 15 inches Ø
for 200 g of flour, use 600 ml of water and 50 ml of oil. Use a pan with a 15.75 inches Ø
for 300 g of flour, use 900 ml of water and 100 ml of oil. Use a pan with a 16.5 inches Ø
