Description
A traditional Venezuelan and Colombian flatbread made from arepa flour, warm water, salt, and oil. These crispy, golden arepas are cooked on the stovetop and can be enjoyed plain or filled with your favorite savory or sweet fillings.
Ingredients
Scale
Arepa Dough
- 2 cups arepa flour (pre-cooked cornmeal)
- 2 1/2 cups warm water
- 1 teaspoon salt
- 1 tablespoon oil (plus extra for cooking)
Instructions
- Combine dry ingredients: In a mixing bowl, whisk together the arepa flour and salt to evenly distribute the seasoning.
- Add warm water: Gradually pour in the warm water while mixing continuously until a cohesive dough forms without lumps.
- Rest the dough: Cover the dough and let it rest for 5 to 10 minutes to hydrate fully, which will ensure better texture when cooked.
- Shape arepas: Divide the dough into 6 equal portions and shape each into a round disc roughly 1/2 inch thick.
- Preheat skillet: Heat a skillet or non-stick pan over medium heat and add 1 tablespoon of oil, swirling to coat the surface evenly.
- Cook arepas: Place the discs in the hot skillet and cook each side for 5 to 7 minutes until they develop a golden brown crust. Adjust heat as necessary to prevent burning.
- Cool and serve: Remove the arepas from the skillet and let them cool slightly before slicing open and filling with your favorite ingredients such as cheese, meats, or avocado.
Notes
- Use pre-cooked arepa flour (harina de maÃz precocida) for best results; it is different from regular cornmeal.
- Resting the dough is important to hydrate the flour and prevent cracking during cooking.
- If the dough feels too dry, add a little more warm water; if too wet, add a touch more flour.
- Arepas can be cooked on a griddle, frying pan, or cast iron skillet for best heat distribution.
- To keep arepas warm, wrap in a clean kitchen towel after cooking.
- You can finish cooking arepas by baking them in a preheated 350°F oven for 10 minutes if you want a fluffier inside.
