Arepas (Venezuelan Cornmeal Flatbreads)
In short: Thick, golden-crusted cornmeal rounds with a soft, steamy center, griddled then baked and split to fill with black beans, avocado or fried plantain. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Resting
- 5 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 315 kcal
Arepas are the daily bread of Venezuela, eaten at breakfast, lunch or dinner, split open and filled with almost anything. Precooked white cornmeal is mixed with warm water and salt into a soft dough, shaped into thick discs and cooked on a griddle until the outside is crisp and the inside is tender and steamy. Finishing them in the oven is the easiest way to get that texture. Make the dough just before cooking.
Instructions
- Pour the warm water into a large bowl and stir in the salt and oil. Add the cornmeal gradually, mixing with your hand and breaking up any lumps.
- Knead for 2 minutes, until smooth and soft like clay, then cover and rest for 5 minutes. If cracks form when you shape a ball, knead in a spoonful of water. If it sticks, add a spoonful of cornmeal.
- Heat the oven to 200°C (400°F). Divide the mixture into 8 balls and pat each between oiled palms into a disc about 10 cm (4 in) wide and 1.5 cm (1/2 in) thick, smoothing the edges so they do not crack.
- Heat a heavy skillet or griddle over medium heat and brush lightly with oil. Cook the arepas in batches for 4 to 5 minutes per side, until pale gold with a crisp surface.
- Move the arepas to a baking sheet and bake for 15 to 20 minutes, until they sound hollow when tapped.
- Split each arepa open with a knife, leaving one edge attached, and fill while hot.
Tips
- Use precooked cornmeal made for arepas (masarepa), sold in Latin American shops. Regular cornmeal, polenta or the masa harina used for tortillas will not work.
- Fill arepas with black beans, avocado, fried plantain or sautéed peppers and onions. Cooked arepas freeze for 2 months and reheat well in a toaster.
Questions and answers
Why do my arepas crack at the edges?
The mixture is too dry. Knead in a spoonful of warm water and smooth the edges with wet fingertips before cooking.
Can I make the arepa dough ahead of time?
It is best made fresh. You can keep it covered with a damp cloth at room temperature for an hour, but chilled dough firms up and needs a splash of water.
Should I use white or yellow cornmeal?
Venezuelans use white. Yellow precooked cornmeal works the same way and gives a slightly sweeter flavor and a golden color.
How long does it take to make Arepas (Venezuelan Cornmeal Flatbreads)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Arepas (Venezuelan Cornmeal Flatbreads)?
About 315 kcal per serving, with 5 g of protein, 59 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 315 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 59 g |
| Fat | 7 g |
| Fiber | 6 g |
| Sugar | 0 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
