Arepas

Gluten free bread from Venezuela and Colombia. It is essential to use PAN white corn meal. The picture shows grilled Arepas. They can be lightly dipped in oil and baked or grilled.

Photo by Mary Ellen G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups of corn meal PAN

  • 2 1/2

    of water

  • 1

    teaspoon of salt

Directions

What I do is get the corn meal add the salt as I like and add the water a bit at a time so I can mix it and and not add too much. When I have a nice smooth dough, I start forming them into patties. Some Venezuelans like them fat, others flatter and bigger depending on the region. The easiest way to form them is to use a small plastic bag that you cut up the sides. Place a formed ball of the dough inside the plastic bag and then use a sauce pan and press the ball to a round with your desired thickness. Remember, you can always add more water. I also use a bowl with water to wet my hands to make it easier to make the patties. On a fry pan, I place my arepas to create a skin so they don't stick in the oven. Heat oven at 350 degrees F, put in your Arepas and when they sound hollow they are ready to take out and filled them with meats, chicken, beans and cheese, cheeses or eggs, ham. My kid sometimes just like them with butter.

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