Venezuelan arepas — golden cornmeal patties griddled then baked until puffed and crisp. Naturally gluten-free, they're perfect split and stuffed, or served alongside stews. A daily staple.
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Preparation
- Preheat the oven to 410°F.
- Pour the water into a large bowl, making sure it is room temperature.
- Add the salt and blend well with a mixer, fork or spatula to dissolve it.
- While continuing to beat, slowly add the cornmeal a little at a time.
- Once all the flour is added, keep mixing until thoroughly blended and dissolved.
- Set aside the masa in its bowl and let it rest for 5 minutes so the flour fully hydrates — this corn flour has no gluten, so it doesn't need kneading. The masa should be smooth, firm yet malleable.
- While it rests, heat your budare (or griddle, cast-iron pan or non-stick pan) over medium heat and coat with a little oil. Fill a small bowl with water to wet your hands.
- Take about 2 Tbsp of masa in your damp hands and shape into a small ball. Cross your hands with the ball between them and rotate to press it into a flat disc while keeping its round shape.
- Quickly pass and lightly press the disc from one hand to the other until it is about ¾ inch thick and 4 inches wide. Smooth the edges with damp fingertips so they stay round and crack-free.
- Place the arepas in batches on the preheated surface and cook until golden on each side, about 4 to 5 minutes per side, checking often so they don't burn.
- Once browned on both sides, place on a baking sheet in the preheated oven for 10 minutes — they should puff up so that tapping one sounds like tapping an empty box.
- Serve hot, stuffed with your choice of fillings or alongside your favourite Venezuelan stew.
