339 — cookbook: Fainá: Uruguay. Whisk 2½c chickpeaflr/t salt/7T olvoil/3T parm/¼t pep; +2c h2o. Cvr30m. Preheat 4T olvoil in 12”pizzapan; +batter. 10m@450℉.

05/11/2010

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cookbook: Fainá: Uruguay. Whisk 2½c chickpeaflr/t salt/7T olvoil/3T parm/¼t pep; +2c h2o. Cvr30m. Preheat 4T olvoil in 12”pizzapan; +batter. 10m@450℉.

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