Arepas are gluten-free rolls from the tradition of Venezuelan cuisine. Made with maize meal, they are easy to prepare. The secret lies in the flour: pre-cooked white maize meal. Traditional Venezuelan Street food, arepas, are usually served with semi-hard cheese, meat, scrambled eggs, and vegetables. Add spices like chilli, parsley and coriander with a squeeze of lime or lemon to bring the South American vibe.
Often served for breakfast, also perfect for a picnic or lunch box. You only need three ingredients to make these delicious rolls and you can store them either in the fridge or freezer for your convenience.
For 12 arepas of 65g each, preparation time 10 minutes, cooking time 15-20 minutes:
- 300g white corn flour, pre-cooked
- 500g water at room temperature, slightly warm
- 1 teaspoon of salt
1 – In a large bowl, add the flour, salt and pour the water.
2 – Work everything with a fork for a couple of minutes and finish by kneading with your hands. Then let it rest for 5-10 minutes.
3 – Once the dough has rested, compact it to shape it into a rectangular loaf. Cut it into 12 portions. Work each portion with your hands to make a roll and then flatten it. Meanwhile, heat a non-stick pan and cook the arepas on both sides for a few minutes over medium-low heat. Once cooked, the arepas will be crunchy on the outside and soft and compact on the inside.
– resting the dough will be necessary so it won’t be sticky when you shape the rolls.
– If you want to try some variations, add some spices or herbs to the traditional dough.
– Keep the freshly made arepas in the freezer and simply heat them in the oven when you are ready to eat them – alternatively, you can keep the dough in the freezer to cook it when you want.