How to make it
6 steps. Take it one step at a time.
Combine 2 1/2 cups warm water and 1 tsp salt
In a large mixing bowl, combine 2 1/2 cups (600ml) warm water and 1 tsp (6g) salt. Stir until the salt is mostly dissolved.
Slowly add 2 cups of pre-cooked cornmeal
Slowly add 2 cups (300g) of pre-cooked cornmeal to the water. If using 1 tbsp (14g) butter, add it now. Mix with your hands or a spoon until a dough forms.
Knead the dough for about 2 minutes
Knead the dough for about 2 minutes until it is smooth and there are no lumps. Cover and let it rest for 5 minutes to fully hydrate.
5 minDivide the dough
Divide the dough into 8 equal portions. Roll each into a ball and then gently press between your palms to form a disc about 4 inches wide and 1/2 inch thick.
Heat 2 tbsp vegetable oil
Heat 2 tbsp (30ml) vegetable oil in a large skillet or budare over medium heat. Place the arepas in the pan and cook for 5-7 minutes per side until a golden-brown crust forms and they sound slightly hollow when tapped.
14 minOptional: For a lighter interior
Optional: For a lighter interior, transfer the seared arepas to a 350°F (177°C) oven for 10 minutes.
10 min
A little kitchen wisdom
Ensure you use pre-cooked cornmeal (masarepa), not standard cornmeal or corn flour, as the texture and hydration requirements are completely different. If the dough cracks at the edges when you flatten it, it needs a little more water.
