Fainè alla Sassarese (Sassari Chickpea Flatbread)

Name: Fainè alla Sassarese (Sassari Chickpea Flatbread)
Prep time: 5 min
Cook time: 30 min
Total time: 4 h 35 min
Yield: 4 servings
Cuisine: sardinian
Ingredients: 400 g Chickpea flour; 1.3 l Water; 1 glass Extra virgin olive oil (About 120 ml); 1.5 tsp Sea salt; 1 tsp Black pepper

Sassari-style fainè made with chickpea flour, water, olive oil, salt, and black pepper.

Vegan Gluten-Free Dairy-Free Nut-Free

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Prep 5 min

Cook 30 min

Total 4h 35m

Servings 4

Difficulty Easy

Ingredients

Batter

400 g Chickpea flour
1⅓ l Water
1 glass Extra virgin olive oil (About 120 ml)

Seasoning

1½ tsp Sea salt

Finish

1 tsp Black pepper

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Instructions

Whisk the chickpea flour with the cold water until the batter is smooth and free of lumps.
Season with salt, cover the bowl, and let the batter rest for at least 4 hours.
Heat the oven to 250 C. Oil a wide round pan generously.
Pour the rested batter into the pan and grind black pepper over the surface.
Bake for about 20 minutes, then finish under the grill for another 10 minutes until the top is bronzed and the edges pull slightly from the pan.
Slice and serve hot.

Storage & Meal Prep

Best hot from the oven. Leftovers keep for 1 day and can be reheated in a very hot oven to crisp the edges again.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Grains & Bread

Chickpea Flour (Besan)

Included400 g

Oils & Fats

Extra Virgin Olive Oil

Included14 g

Herbs & Spices

Black Pepper

Included2 g

Per Serving

387kcalCalories

20gProtein

53gCarbs

9gFat

10gFiber

Sodium

52mg2% DV

Potassium

853mg18% DV

Calcium

47mg4% DV

Iron

5mg28% DV

Magnesium

167mg40% DV

Vitamin C*

0mg0% DV

Vitamin A

3µg0% DV

Vitamin K

11.8µg10% DV

Folate

437µg109% DV

Chickpea Flour (Besan)

Extra Virgin Olive Oil

Black Pepper

* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sassari, Fainè alla Sassarese belongs on the Sardinian home table. I build it around chickpea flour, water, and olive oil.

I whisk the chickpea flour with the cold water until the batter is smooth and free of lumps. I season with salt, cover the bowl, and let the batter rest for at least 4 hours.

I bake for about 20 minutes, then finish under the grill for another 10 minutes until the top is bronzed and the edges pull slightly from the pan. I slice and serve hot.

Part of: The Sardinian Kitchen