Arepas

5 from 5 votes

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.

Prep Time10

Cook Time14

Total Time24

Course: Breakfast, Lunch

Cuisine: Colombian

Keyword: arepas, arepas recipe

Servings: flatbreads

Author: Julia Elizabeth

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

US Customary - Metric

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