 It consists of a thin, round chickpea flour baked crepe paste than can be ordered as "fainá de orilla" (fainá from the border) when is the thinnest part of the border.that is desired or "fainá del medio" (faina from the middle) when it is referred to the taller middle part of a fainá.Unlike the common use in Italy that fainá is peppered on the plate by the crust, Uruguayan use implies peppering on the plate with white chopped pepper by the other side.