The arepa is a classic snack from Venezuela. It is about the easiest and cheapest dish you can think of. You don't really need more than a few minutes and a pack of harina PAN (corn flour). But nice that these are authentic Venezuelan arepas!
They have traditionally been eaten throughout South America and they have also been established for a long time in the Antilles. You can buy them filled with the tastiest things at street stalls. Braised meat, cheese… but they are also delicious with a sweet filling such as jam or butter and powdered sugar!
The use of only corn flour has another advantage: the arepas are also suitable for people who do not (want to) eat gluten. If we can give you a tip… take a look at the fillings for pastechi for ideas to fill the arepas.
At the bottom of the recipe you will find a short video version of making the arepa. The recipe is enough for about 10-12 sandwiches.
- 2 cups corn flour * (harina PAN, yellow or white)
- 2 1/2 cups of water
- 1 teaspoon salt
Mix the water well with the salt.
Then add the corn flour and knead it into a dough.
Let the dough rest for 3 minutes and divide into 10-12 servings.
Shape each portion into a ball and flatten it into discs about 14cm in diameter.
Bake the discs in a dry pan until both sides are slightly colored.
You can cut the arepa after baking and fill it with whatever you like.
* We use harina PAN brand maize flour because it is pre-cooked. You cannot make dough from other (Italian) brands of corn flour!
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