Arepas are a traditional South American dish, prepared and used much like bread. Unlike breads, however, arepas are made with corn instead of wheat. Arepas can be grilled, baked, or fried, depending on personal taste. They play a major role in the cuisine of Colombia and Venezuela, and are readily available all over South America in street side stands and restaurants. It looks like a pure white bread roll. The outside is crisp but the inside is doughy. This arepas recipe will serve 8 to 10.
2 Cups Harina Pan Corn Flour
1 Teaspoon Salt
2 Cups Water, about
In a bowl mix the harina pan with the salt. Stir in the water to make a stiffish dough. Add a little more if necessary. Let the dough stand for 5 minutes, then form into balls flattened slightly to 3 inches across and about 1/2 inch thick. Cook on a heavy, lightly greased griddle over moderate heat for 5 minutes a side, then bake in a preheated moderate (350° F.) oven for 20 to 30 minutes, turning them two or three times during cooking. They are done when they sound hollow when tapped. Serve hot.
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Colombian Recipes | Recetas Colombianas