Simple Venezuelan-style corn arepas — cornmeal dough shaped into rounds, crisped in a skillet and baked until they sound hollow, ready to split and fill.
Video
Preparation
- Put the corn flour in a bowl and add the salted water little by little, mixing until all the water is used and the flour comes together into a dough. Let it rest for 5 minutes.
- Shape the dough into round discs about 3 inches across and ½ inch thick.
- In a lightly greased skillet, cook the arepas slowly until a crust forms on each side.
- Transfer to a casserole and bake at 350°F for about 20 minutes, until they sound hollow when tapped.
- For extra flavour, use chicken or beef broth in place of the water.
