Venezuelan Arepas
Easy-to-make Venezuelan arepas, crisp outside, buttery inside, perfect for filling.
35m4Servings
Nutrition
277kcal
0gProtein
53gCarbs
6gFat
Ingredients
Warm Water
2½ cups
Salt
To taste
1 teaspoon
Precooked Corn Flour
2 cups
Butter
A generous drizzle
1 piece
Equipment
Cast Iron Skillet
Instructions
1Make the Dough
5m
5mCombine Water and Salt
Place the warm water in a bowl and add the salt. Mix until dissolved.
Add Corn Flour
Slowly add the precooked corn flour to the water, mixing with a spoon. Continue mixing with your hands until a non-sticky dough forms.
Rest the Dough
Let the dough rest for a few minutes.
2Shape the Arepas
5m
5mPrepare Hands
Place some oil in a bowl with water. Wet your hands to prevent sticking.
Form Arepas
Take a portion of dough and form it into a ball. Flatten it into a disk and shape it into a smooth ball by spinning it in your palms.
Cover Arepas
Place the formed arepas under a damp kitchen rag to keep them from drying out.
3Cook the Arepas
10m
10mPreheat Oven
Heat your oven to 350°F (176°C).
Melt Butter and Brown
Melt some butter in a skillet, preferably cast iron. Place the arepas in the skillet and brown them on both sides, flipping a few times.
Bake Arepas
Transfer the browned arepas to the preheated oven and bake for about 10 minutes, or until completely cooked through.
4Serve
5m
5mHandle Carefully
Handle the arepas carefully as they will be hot.
Cut and Fill
Cut the arepas open, leaving one edge intact to create a pocket. Add a little butter in the middle and fill with your desired filling.
Tips
Ensure the dough is not sticky; adjust with a little more corn flour if needed, or a touch more water if too dry.
The arepas are done when they sound hollow when tapped and are golden brown.
Arepas can be made ahead and reheated in the oven or a skillet.