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Breads & doughs
Venezuelan Arepas
Venezuela's daily bread, golden on the outside and tender on the inside.
VegetarianVeganGluten-free
Ingredients
- 300 g of precooked corn flour (PAN flour)
- 450 g of warm water
- 1 teaspoon of salt
- 1 tablespoon of oil
- Extra oil for the griddle
Step-by-step
Choose your robot:
- Pour the warm water, salt and oil into the mixing bowl and mix 10 sec/speed 3.
- Add the precooked corn flour and knead 1 min/dough speed until a smooth dough forms.
- Let the dough rest inside the mixing bowl for 5 minutes so it hydrates well.
- Check the texture: if it sticks, add a little flour; if it is dry, add water by the spoonful.
- Shape balls with damp hands and flatten them into discs 1 cm thick.
- Cook the arepas on a griddle or budare over medium heat for 6 minutes on each side until golden.
- Tap the arepa gently: if it sounds hollow, it is ready to open and fill.
Tips
- Dampen your hands before shaping each arepa so it does not crack.
- Fill them with perico, shredded beef, caraotas or queso de mano.
- You can finish cooking in the oven at 180 degrees for 10 minutes so they puff up more.