Learn how to prepare this delicious recipe with a step-by-step video tutorial.
1 - Preheat oven to 410° F.
2 - Pour the water into a large bowl.
3 - Make sure it is room temperature.
4 - Add the salt.
5 - Blend well with a mixer, fork or spatula to make sure it dissolves well.
6 - While you continue to beat the mixture, slowly add the corn meal—a little bit at a time.
7 - Once all the flour is added, keep mixing until the corn meal, water and salt are thoroughly blended and dissolved.
8 - Set aside the masa in its bowl.
9 - Let it rest for 5 minutes so that the flour is thoroughly hydrated.
10 - This type of corn flour does not have any gluten, so it doesn’t need to be kneaded.
11 - The masa should be smooth, firm yet malleable.
12 - While waiting for the 5 minutes’ rest, heat your budare (or comal, griddle, cast-iron pan or non-stick pan) over medium heat.
13 - Coat with a little bit of the oil.
14 - Fill a small bowl with water to wet your hands to make the arepas.
15 - Take about 2 Tbsp of the masa in your damp hands.
16 - The masa should fit easily in your palm so that it is easy to shape into a small ball.
17 - Cross your hands, so that one is on top of the other, with the masa ball between them.
18 - Rotate your right hand in a circle, so that you are at the same time both pressing the masa into a flat disc and keeping its round shape.
19 - arepa making The last step in shaping your arepa is to quickly pass and lightly press the masa disc from one hand to the other until it is about ¾ of an inch thick and 4 inches wide.
20 - Smooth the edges with your fingertips (quickly dip them into the water bowl first) so that they stay as round as possible and without cracks.
21 - arepa making Place your arepas in batches on the preheated surface of your budare griddle or nonstick pan.
22 - Let each side turn golden, about 4 to 5 minutes per side.
23 - Check them often so that they don’t burn.
24 - Once they are nicely browned on both sides, place the arepas on a baking sheet in your preheated oven for 10 minutes.
25 - They should be somewhat puffy, so that if you tap an arepa lightly on top, it will sound like you are tapping an empty box.
26 - Serve arepas hot, whether you stuff with them with your choice of fillings or serve solo to accompany your favorite Venezuelan guiso or stew.