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.
Arepas are similar to savory cornbread made from pre-cooked white cornmeal, which is naturally gluten-free. You know me, any naturally gluten-free bread recipe is always a yes. That, combined with the fact that ingredients are minimal and I can cook these flatbreads up in 15 minutes, I knew I had to get on board.
These soft and fluffy corn cakes are deliciously savory and can be stuffed with anything you like. Pan-fried for a crispy exterior, I’ve been using this recipe for my breakfast sandwiches, and it’s been a game changer to my mornings. This recipe is also completely dairy-free.
Arepas
Equipment
- 1 Mixing Bowl
- 1 Cast iron skillet, non-stick pan, or griddle
Ingredients
- 2 ½ cups warm water
- 1 teaspoon salt
- 2 cups pre-cooked white cornmeal
- 1 tablespoon of cooking oil
Instructions
- In a large bowl, add your warm water and salt and gently mix until the salt dissolves.
- 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.
- 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.
- 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.
- 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.
- Fry your arepas, flipping halfway, until they are golden brown and puffy, about 5-7 minutes per side.
- Serve hot and enjoy!
Notes
- Traditionally, arepas are made every day because they’re so easy. I make a batch and store them because It’s just a bit easier to grab and go.
- Pre-cooked cornmeal is essential for making these corn cakes because it has been boiled and ground, resulting in a fine texture that easily absorbs water and forms a smooth, pliable dough. Make sure you are using pre-cooked cornmeal to simplify this recipe and to get the best results and flavor.
- The water must be warm to dilute the cornmeal fully.
- I noticed my dough was a little sticky at first, when it should be soft. I added a little more water to rectify that. If you feel yours is too soft add a bit more cornmeal.
- Don’t skimp on letting the dough rest. You need to let the cornmeal fully hydrate before forming the dough.
- Keep water on hand to dip your hands in while you form the dough.
- Aim for a thickness of about ½ inch. This ensures they cook evenly and maintain a balance between a crispy exterior and a soft interior.
- Store leftovers in an airtight container on the counter for up to 5 days. If you don’t plan on eating them within that time, you can freeze them for up to 1 month for peak freshness. Defrost your them and reheat them in a toaster or oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Arepas
Gather all your ingredients together.
Pour 2 ½ cups of warm water into a large mixing bowl. Add 1 tsp salt and gently mix until the salt is dissolved.
Slowly add in 2 cups of pre-cooked cornmeal, using clean hands or a wooden spoon to mix until all the cornmeal is added.
Mix until all the lumps of dry cornmeal are gone and the mixture is smooth.
Cover the dough and let it rest to the side for 5 minutes.
Heat a cast iron skillet or griddle pan on medium heat. Fill a small bowl with warm water to dip your hands. Leave the oil off until you’re ready to cook the dough. Once the dough has rested and the pan has heated up, dip your hands in the water bowl to dampen them. Grab a fist-sized amount of dough—about 3 tbsp.
Shape the dough into a ball before flattening it into a disc about 3-4 inches in diameter. Use your damp hands to help keep the edges as smooth as possible.
Lightly oil the skillet with cooking oil and add the dough.
Fry them until they’re puffy and golden brown– about 5-7 minutes on each side.
Serve hot and enjoy!
Serving Suggestions
These are the perfect vessels for chicken, beef, or cheese. I use them like any flatbread for a breakfast sandwich with eggs and bacon and served with homemade chili.
Storage Instructions
Store leftovers in an airtight container on the counter for up to 5 days. If you don’t plan on eating them within that time, you can freeze them for up to 1 month for peak freshness. Defrost them and reheat them in a toaster or oven.
Excellent recipe!! But the arepa is from
Venezuela no Colombia
Jhon Salle she clearly said South American which is correct. She never said it is from Colombia and arepas are not from Venezuela only. The arepa is from Colombia, Venezuela and Bolivia not from one specific country. They may be done differently and eaten differently by each country.
Awesome. A few protips. You can use a lot less oil. In fact, you could cook them in a dry cast iron. This is in fact the most authentic way. After getting a good crust on both sides you can finish in a toaster oven to get them to puff.
Thank you for this great awakening about arepas. My wife is Colombian and makes them for me for breakfast topped with scrambled eggs, various ingredients in the eggs. We have found Pan brand arepa flour works very well and is very tasty, just a little suggestion. Great article!
I love gluten free food I am diabetic need low carbs foods recipes
In Venezuela we sear the arepas in a Skillet for a few minutes and then put them in the oven for 25 minutes or you can use an air fryer. I also put butter in my dough and use the kitchen aid mixer to make 10 at a time. The corn meal brand we mostly use is P.A.N. My preferred filling is an avocado chicken salad with mayonnaise, we call that a “Reina Pepiada Arepas”
I feel lost here. What is pre-cooked cornmeal? Is all of it pre-cooked or is it a special kind?
Hi Randy, pre-cooked cornmeal is also known as masarepa or masa harina. It is different from regular, uncooked cornmeal.
Masarepa or Harina PAN are both popular brands (one is Colombian, the other is Venezuelan). You should be able to find either online or at a Latin grocer
I havent’ tried this recipe yet, but could you use a tortilla press?
Hi Dana, while that may work, the arepas will probably be too thin!