I grew up eating arepas for breakfast, lunch or dinner, several times during the week, so they hold a very special place in my heart. Crisp outside, tender inside, they're the perfect blank canvas for butter, cheese, veggies, meats or whatever you have on hand.
Arepas are round, corn-based breads made from just three ingredients: corn flour, water, and salt. Their origins go back to Venezuela's Indigenous people, long before colonization. The word "arepa" itself comes from erepa, the word for corn used by the Cumanagoto people, an Indigenous tribe native to Venezuela. For me, they're at the heart of my heritage-a food that represents both comfort and versatility.
One of the things I love most about arepas is how naturally adaptable they are. They're made with corn flour, which means they're completely gluten-free. You can keep them simple and serve them warm with butter, make them vegetarian or vegan with plant-based fillings, or stuff them with meats and cheeses for something heartier.
They're also family-friendly in every sense. Kids can help make the dough, and you can even make them into fun shapes to encourage little ones to join in. The dough is forgiving and easy to handle, which makes it perfect for getting everyone involved.
On top of all this, arepas can be as colorful and nourishing as you'd like. By mixing in pumpkin purée, beets, spinach, or even black beans, you can change their color and boost nutrition. They truly are a food that adapts to the needs of the moment, while always holding onto their roots.
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Arepas
Ingredients
- 120 grams (1 cup) precooked white or yellow corn flour (such as P.A.N.)
- 240 milliliters (1 cup) lukewarm water + extra in case you need it
- 3 grams (½ teaspoon) salt
Optional Fillings
- Scrambled or fried eggs for a breakfast favorite
- Butter and cheese for a quick, traditional snack
- Ham and cheese for a classic lunch
- Shredded beef or chicken for a hearty meal
- Avocado, beans, veggies, or tofu for a vegetarian/vegan twist
Instructions
- Mix the dough. In a medium bowl, combine the warm water and salt. Slowly add the precooked corn flour, mixing with your hands until a smooth, pliable dough forms. Let it rest for 10 minutes so the flour can fully absorb all the water and you can evaluate the final texture. The dough should feel moist but not sticky. If it cracks when you shape it, add a teaspoon of water at a time until it feels soft.
- Shape the arepas. Divide the dough into equal portions (about the size of a golf ball for smaller arepas or a tennis ball for larger ones). Using wet hands and a clapping motion, flatten gently into discs about ½ inch thick. Smooth out the edges using the palm of your hand.
- Cook. Heat a lightly oiled skillet or griddle over low heat. Place the arepas on the hot surface and cook for 5-7 minutes per side, until a golden crust forms. They should sound hollow when tapped in the center.
- Split and fill. Once cooked, let the arepas rest for 2-3 minutes. Slice them open halfway and fill with your favorite fillings. Serve warm.
- TipsIf you want a crispier outside, finish the arepas in a preheated oven at 375°F (190°C) for 5-8 minutes after pan-cooking.Add grated cheese, mashed vegetables, or purees directly into the dough for extra flavor and nutrition.To save time, shape arepas ahead and store them covered in the fridge for 1-4 days. Cook them fresh when ready to serve.Cooked arepas freeze well. Reheat in the toaster or oven straight from frozen, but nothing beats a warm, freshly-made arepa.
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