Venezuelan Arepas
Crispy on the outside and tender on the inside, these cornmeal flatbreads are a traditional Venezuelan dish that works perfectly as a side dish or base for any filling.
Ingredients
- 480 ml Cornmeal (masa harina)
- 600 ml Water
- 1 tsp Salt
- 1 tbsp Vegetable oil
Instructions
- Preheat the oven to 210°C.
- In a large bowl, combine room temperature water with salt. Mix well with a fork or spatula until the salt is completely dissolved.
- Slowly add the cornmeal in small portions, stirring constantly with a mixer or fork. Continue mixing until you achieve a smooth, uniform consistency without lumps.
- Let the dough (masa) rest for 5 minutes to allow the flour to fully absorb the moisture. The mixture should be smooth, firm, but pliable.
- Meanwhile, heat a skillet or griddle over medium heat and lightly coat with oil. Prepare a bowl of water for moistening your hands.
- Take approximately 2 tablespoons of the mixture in your wet hands. Position your hands so one is over the other with the dough between them. Rotate your right hand in a circular motion—simultaneously press the dough into a flat disc while maintaining a rounded shape.
- Quickly transfer the disc from one hand to the other, pressing gently until the thickness reaches approximately 2 cm and the diameter is about 10 cm. Smooth the edges by quickly wetting your fingers in water to keep them even and crack-free.
- Place the arepas on the heated skillet in small batches. Fry each side until golden brown, approximately 4–5 minutes. Watch carefully to prevent burning.
- Once the arepas are well browned on both sides, transfer them to a baking sheet and place in the preheated oven for 10 minutes. They should puff up slightly—when tapped on an arepa, the sound should resemble that of an empty box.
- Serve the hot arepas with your choice of filling or as a standalone dish alongside Venezuelan stews and braised dishes.