Argentines eat chickpea flatbread – or as they call it faina - with pizza. It always seemed a bit bizarre to me to combine gooey, doughy pizza with another starchy side-dish, even if it is delicious. Now, however, I can’t eat pizza…so bring on the flatbread!
Last night I gave it a shot with this simple recipe that combines chickpea flour, water, olive oil, rosemary and onion.
I’m still craving pizza like nothing else but this really did the trick to tide me over. The dough is moist and satisfying and the onion caramelizes in the skillet to give it a touch of sweetness. It would be a great base to serve prosciutto, roasted vegetables or mixed greens. Tonight I’m going to serve it with some roasted lamb. You know what it would be awesome with though? Pizza.