Arepas are deliciously soft flatbreads, made with white corn flour, typical of Venezuela, Colombia, and Panama. These small yeast-free and gluten-free loaves are characterized by how quickly and easily they can be prepared, without the need for complex kitchen tools. Arepas should be enjoyed warm, like bread for accompanying dishes; or as a standalone dish, traditionally filled (black beans, red meat, poultry, cheese, avocado, etc.); or simply with what we like most for a different appetizer, a snack, or for brunch.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 7
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups white corn flour
- 1 1/2 cups water (at room temperature)
- 1 tsp fine salt
Tools
- 1 Skillet
Steps
1) Pour the white corn flour into a bowl, add the fine salt, and pour the water in three parts, always mixing with your hands. In this way, the white corn flour will absorb the water gradually and better. Compact the ingredients until a ball or cylinder is formed (as in the photo). The dough is ready when it no longer sticks to your hands and the bowl remains clean (it takes less than two minutes).
Seal the bowl with some plastic wrap and let it rest for 10 minutes.
After 10 minutes, heat a non-stick skillet or a griddle (either smooth or ridged) on a small stovetop burner on high heat.
Meanwhile, place the dough cylinder on a cutting board, slice it, and form small balls.
Gently flatten each ball to form a disk about 3 inches in diameter with a thickness of about 5/8 inch (can go up to 3/4 inch).
Reduce the heat to medium and cook our arepas on the griddle or skillet for about 5 minutes per side (I prefer cooking without fats, less aggressive, slower, at lower heat, that manages to cook the inside of the flatbreads well without the risk of quickly burning them on the surface and finding them raw inside).
The inside will still remain compact and moist, but that’s how they should be. The arepas are ready; all that’s left is to get creative with the fillings.
Bon appetit
In many arepas recipes (both Italian and foreign), reference is generally made to the measurement unit of the “cup” to which we are not very accustomed; or the percentages used for water and flour are not specified. I will try to clarify.
a) For arepas with a much more intense corn flavor, very delicious, tantalizing (both in taste and aroma they indeed recall popcorn), the percentage of water to add to the flour is 25% more than the flour’s weight, that is, for every 100 grams of white corn flour, we will add 125 ml. of water (100 + 25).
b) For arepas, however, with a less intense, more neutral flavor, the percentage of water is 50% more than the flour; for every 100 grams of white corn, 150 ml. of water are needed. For example, on 300 grams of corn flour, we will add 450 ml. of water (that is 300-the weight of the water, equal to the weight of the flour + 150-which is 50% of 300).
