Arepas

Homemade arepas are crispy on the outside and soft on the inside. These South American flatbreads are my new obsession. They’re made with 3 ingredients and pan-fried for a simple, deliciously crisp gluten-free flatbread.

Ingredients

  • 2 ½ cups warm water
  • 1 teaspoon salt
  • 2 cups pre-cooked white cornmeal
  • 1 tablespoon of cooking oil

Directions

  1. 1

    In a large bowl, add your warm water and salt and gently mix until the salt dissolves.

  2. 2

    To that bowl, begin slowly adding your cornmeal, mixing as you do either with your hands or with a wooden spoon until all the cornmeal is added.

  3. 3

    Continue mixing until there are no lumps of dry cornmeal, then cover it and set it aside to rest for 5 minutes. This step will help the cornmeal absorb the moisture and become soft and hydrated.

  4. 4

    While the dough is resting, heat a griddle, cast iron, or non-stick pan to medium heat, and fill a small bowl with water for wetting your hands. Oil your pan just before beginning to work with the dough.

  5. 5

    Once done resting, use damp hands to grab a fist-sized amount of dough (about 3 tablespoons) and shape it into a ball before flattening out into a disc, being careful to keep the edges smooth as you do so. You want your arepas to be about 3-4 inches in diameter.

  6. 6

    Fry your arepas, flipping halfway, until they are golden brown and puffy, about 5-7 minutes per side.

  7. 7

    Serve hot and enjoy!