Venezuelan Arepas

Flat, round, savory bread made with only 5 ingredients. Crispy on the outside and tender on the inside, this Latin-American staple can be enjoyed plain, on the side, or stuffed with your favorite filling!

Makes 8-10 arepas

Course Appetizers, Sides

Cuisine Latin American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 104kcal

Author Imma

Ingredients

2 cups (228g) masarepa flour (or areparina)
1 teaspoon (5g) salt
2 tablespoon (28g) unsalted butter, melted
2 cups (474ml) warm water
½ cup (66g) mozzarella cheese (optional)
2 tablespoons (28g) cooking oil

Instructions

In a large bowl, combine arepa flour and salt until thoroughly combined. Make a well in the center and add the melted butter and water.
Gradually stir using a wooding spoon until no dry lumps remain. Adjust the consistency by adding more flour or water as needed; the dough is ready when it doesn’t stick to the sides of the bowl or your fingers. Let it rest for about 5 minutes to hydrate.
Grab 3 tablespoons of the dough and form a ball, gently press the dough between your palms to flatten, forming about a ¼-inch thick patty. Pay attention to the edges, so you don't leave cracks. If using cheese, make a little well in the center of the dough ball before flattening. Place flattened dough on greased parchment paper and repeat the process for the remaining dough.
Heat oil in a large cast-iron or non-stick skillet over medium-high heat. Fry the arepas in batches, flipping once, until golden brown in batches, for 5-8 minutes on each side. Drain on a paper towel.
Transfer the arepas to a wire rack and let them cool. Split them and stuff them with the desired filling; shredded chicken, pork, guacamole, butter, maple syrup, or enjoy them as they are.

Notes

You can store arepas covered in the refrigerator for 3-4 days or in the freezer in a freezer-safe bag for about a month.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition