These Venezuelan arepas are made with precooked cornmeal, salt and water. They are absolutely delicious. They are also gluten free.
Arepas are a sort of pocket that you can fill with many different fillings. I love them with just about everything. Personally, I prefer them on the thin side but you can definitely make them thicker if you prefer.
Arepas are also made in Colombia but Colombian arepas have cheese added to the dough. They too are delicious.
This is what you are going to need for these delicious Venezuelan arepas:
Makes 6 to 7
2 ½ cups warm water
2 cups precooked corn flour (PAN)
Place the water in a bowl and add the salt. Mix.
Slowly add the flour and mix with a spoon. Finish mixing with your hands until you have a non-sticky dough. Let it rest for a few minutes.
Place some oil in a bowl with water. Wet your hands and make a ball of dough. Squish it into a disk and form it while you spin it in your palms.
Place the arepas under a damp kitchen rag.
Heat your oven to 350 degrees F (176 C).
Melt some butter in a skillet (preferably cast iron). Place the arepas on it and brown – flipping a few times.
Place the browned arepas in the oven and bake for about 10 minutes until completely cooked through.
Handle the arepas carefully as they are hot. Cut the arepas open leaving an edge intact to form a pocket. Add a little bit of butter in the middle and fill with your filling of choice. Enjoy!