Faina Chickpea Flatbread Uruguay

Prep Time
Cook Time
1d 30m
Ready In

"Brought by Italian's to Uruguay, they top with pizza toppings also"

Original recipe yields 3 servings


  • Serving Size: 1 (461.4 g)
  • Calories 588.4
  • Total Fat - 25.5 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 5.3 mg
  • Sodium - 1634.1 mg
  • Total Carbohydrate - 79.9 g
  • Dietary Fiber - 12 g
  • Sugars - 0.5 g
  • Protein - 17.2 g
  • Calcium - 137.4 mg
  • Iron - 4.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.6 mg

Step 1

Mix water and flour and cheese until smooth; cover, let set overnight at room temp.

Step 2

Preheat oven to 450.

Step 3

The next day, skim off foam.

Step 4

Whisk in 1/4 c oil and seasonings.

Step 5

Grease skillet with 2 t oil. Pour batter in, should be 1/4 " but no greater than 1/2" thick. Bake until edges crisp and pulls away from pan and gets golden , was 30 minutes, I would check sooner.

Step 6

Cut into 6 wedges. Can top with pizza toppings if you wish.

Tips & Variations

  • 12 inch cast iron skillet


Delicious! put any topping you want on it made it twice. go for 1/4" thickness (crunchier). In my oven, it was ready in 15 minutes---keep an eye on it. It was worth leaving the flour soaking overnight. Pouring into the hot pan from a pitcher instead of a bowl allows for a slower pour and more even cooking. Enjoy!

(15 Aug 2020)


I confess I was afraid that the water quantity mentioned in the recipe would be too much. No problem the quantity was perfect and the flatbreat resultet not too humid. I had only problems to loose it from the mold. I don't know the reason, perhaps the mold itself or the cheese of the recipe. To take it out I used a silicon spatula and I manged to take it out without destroying the bread. This bread is really very good, I love the combination with rosemary and cheese. It would be great cut into small pieces and served as appetizier. Made for "Culinary Quest 2014"

review by:
(27 Aug 2014)