Ingredients
Arepas Dough
- 2 ½ cups warm water
- 1 teaspoon salt
- 2 cups pre-cooked white cornmeal (masarepa)
- 1 tablespoon cooking oil (for frying)
Instructions
- Mix salt with warm water: In a large bowl, combine the warm water and salt, stirring gently until the salt fully dissolves.
- Add and incorporate cornmeal: Gradually add the pre-cooked cornmeal to the salted water, mixing continuously with your hands or a wooden spoon to prevent lumps and to fully incorporate the cornmeal into the liquid.
- Rest the dough: Cover the mixture and let it rest for 5 minutes, allowing the cornmeal to absorb the water fully and soften.
- Prepare pan and hands: Heat a griddle, cast iron skillet, or non-stick pan over medium heat. Dip your hands in a small bowl of water to keep the dough from sticking, and lightly oil the pan before cooking.
- Shape the arepas: Using damp hands, take about 3 tablespoons of dough per arepa, shape it into a ball, then flatten into a 3-4 inch diameter disc, smoothing the edges carefully.
- Fry the arepas: Place the arepas on the preheated pan and fry for 5-7 minutes on each side until golden brown and puffy.
- Serve: Remove the arepas from the pan and serve hot, optionally filling or topping them as desired.
Notes
- If the dough feels too dry, add a splash more warm water before shaping.
- Use pre-cooked cornmeal labeled 'masarepa' for best results.
- Keep your hands wet while shaping to prevent sticking.
- Cook on medium heat to ensure arepas cook through without burning on the outside.
- Arepas can be split open and filled with cheese, meats, or vegetables according to preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Venezuelan
- Diet: Gluten Free
