Oven
Fainá – thin chickpea flatbread
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Hearty baked flatbread with crispy edges.
Timing
- Preparation: 10 min.
- Cooking/Baking: 25 mins.
- Rest/cooling: 30 min. soaking time
Estimated nutrition
per piece · Calculated for 6 pieces.
- Energy
- ≈ 225 kcal
- Protein
- ≈ 8.4 g
- Carbohydrates
- ≈ 16.9 g
- Fat
- ≈ 12.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 250 g chickpea flour · ≈ 250 g · Assumed quantity / reference product
Kichererbsenmehl (H720400) - 650 ml water · ≈ 650 g · Assumed quantity / reference product
Trinkwasser (N110000) - 50 ml olive oil · ≈ 45.5 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1/2 tsp freshly ground pepper · ≈ 5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100) - another 15 ml of oil for the tray · ≈ 13.65 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000)
Not included in the base calculation
- 7g salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp rosemary optional · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g chickpea flour
- 650 ml water
- 50 ml olive oil
- 7g salt
- 1/2 tsp freshly ground pepper
- 1 tsp rosemary optional
- another 15 ml of oil for the tray
Instructions
- Mix chickpea flour with salt. Stir in water slowly until there are no more lumps.
- Add olive oil and pepper, cover and let simmer for 30 minutes; Skim off foam.
- Preheat the oven and metal tray (approx. 30 × 25 cm) to 230 °C top/bottom heat. Carefully brush with 15 ml oil.
- Pour thin batter onto the hot tray; optionally sprinkle rosemary on top. Bake for 20-25 minutes until the top is set and browned.
- Let Fainá rest for a few minutes and cut into triangles.
Tips
- A preheated tray ensures a firm, crispy bottom.
- Food safety: Place a very hot tray securely when pouring.
- Technology: Germany: Chickpea flour from a supermarket or Turkish store; regular wheat flour is not an equivalent substitute.
