Arepa - Venezuelan Cornmeal Cakes
The arepa is one of the most well-known traditional dishes in Venezuela and Colombia, enjoyed for centuries. Originally made by indigenous people from corn, it remains a staple food in the region. The arepa is special because it is gluten-free, crispy on the outside, and soft on the inside, making it perfect with any filling – cheese, avocado, meat, or beans. Venezuelan families often make it for breakfast or dinner, and the number of variations is almost endless.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the pre-cooked corn flour and salt.
2
Gradually add the water and knead by hand until a smooth and pliable dough forms.
3
Let the dough rest for 5 minutes to allow the flour to absorb the moisture.
4
Divide the dough into 6 equal portions and shape them into flat discs, about 1 cm thick.
5
Heat a skillet over medium heat and lightly grease it with oil.
6
Place the arepas in the skillet and cook for 5-7 minutes on one side, until golden brown.
7
Flip and cook for another 5-7 minutes on the other side.
8
If you made thicker arepas, transfer them to a preheated oven at 350°F (180°C) for an additional 10 minutes to ensure they are cooked through.
9
Remove from the oven, let cool slightly, then slice in half and fill with cheese, avocado, ham, or any of your favorite fillings.
