Olive-Chickpea Flatbread
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.
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Ingredients
- [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
Directions
- 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.
Nutrition Information
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
Romina Barritta de Defranchi, DTR, is based in Buenos Aires, Argentina, and is licenciada en nutrición. She specializes in international dietetics and is country representative for Argentina in the American Overseas Dietetics Association. She runs GlobalDietitians.com, a networking site for food and nutrition professionals from around the world. Follow her on Facebook, LinkedIn and Twitter.
