Arepas
Ingredients
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- 2 1/4 cups warm water
- 1 teaspoon fine salt
- 2 cups precooked white corn flour (masarepa)
- 2 tablespoons vegetable oil
Instructions
1. Heat the oven to 400°F (200°C) and place a rack in the middle. Line a baking sheet.
2. In a large bowl, whisk the warm water with the fine salt until dissolved.
3. Gradually sprinkle in the precooked white corn flour (masarepa), stirring with your hand or a wooden spoon to avoid lumps. When all the flour is added, knead briefly until the dough is smooth and supple, 1–2 minutes. If the dough cracks when pressed, add a teaspoon or two of warm water; if sticky, knead in a teaspoon of masarepa.
4. Cover the bowl and let the dough rest 5–10 minutes to fully hydrate.
5. Divide the dough into 6 equal pieces. Roll each into a ball, then flatten into 3.5–4 inch discs about 0.5 inch thick, smoothing the edges so they don’t crack.
6. Heat a large cast-iron or nonstick skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat.
7. Cook the arepas in batches until golden on the first side, 5–7 minutes; flip and cook until the second side is golden, 5–7 minutes. Add the remaining 1 tablespoon vegetable oil for the next batch.
8. Transfer the browned arepas to the baking sheet and bake until they are slightly puffed and sound hollow when tapped on the bottom (or read about 205°F/96°C internally), 10–15 minutes.
9. Rest 5 minutes. Split each arepa partway with a serrated knife to create a pocket and serve warm, plain or filled.
Arepas are thick, griddled corn cakes with a tender, steamy interior and a thin, toasty crust. Their mild, lightly sweet corn flavor pairs with savory fillings or simple butter, making them as versatile as they are satisfying. When cooked properly, they develop a delicate crust outside while staying moist and pliable within, ideal for splitting and stuffing.
Rooted in the cuisines of Venezuela and Colombia, arepas predate the Spanish conquest and trace to Indigenous maize traditions. Historically cooked on a budare (a flat griddle), they evolved regionally into many styles—griddled, baked, or fried; thin or thick; plain or cheese-enriched. The widespread adoption of precooked corn flour (masarepa) in the 20th century standardized home preparation while preserving the essential character of this pre-Columbian staple.