Arepas Venezolanas

Step 1

For the arepas, place water in a deep bowl and add salt. Whisk to dissolve the salt (arepas will be as salty as the taste of the water at this point, so it’s a good trick to adjust to your liking at this point).

Step 2

Add the harina and knead with your hands until it’s soft and easy to handle (the quantities stated above are for P.A.N brand, you may want to check the instructions in your package to make sure what’s the right ratio for flour and water). The dough should be smooth and not crack when pressed into balls or disks. Add a tiny bit of water or harina if needed to get the proper texture as shown in the photos.

Step 3

Once the dough is soft, divide in 8 balls. While working with the dough, cover with a damp kitchen towel to prevent them from drying out.

Step 4

With your hands, flatten the balls into approximately ½ inch thick disks. They will be about 3-4 inches in diameter.

Step 5

Heat a grill pan, griddle, or skillet to medium-high and spray or brush with oil. I find a grill pan works best here as it allows some air to circulate under the arepas as they cook. Grill the arepas until crunchy and golden on each side, 4-5 minutes per side.

Step 6

Cool just enough to handle, then immediately use a sharp paring knife to cut all the way in half or ¾ of the way through to create a pocket. It may seem too wet inside but will dry a bit as steam is released. Store covered with a towel until serving.

Step 7

When ready to serve, fill warm arepas with as much of the fillings as you can and enjoy right away.