Homemade Arepas!

These yummy arepas are so simple to make and the filling possibilities are endless, have them for breakfast, lunch, dinner, a snack or dessert! And the best part is they are gluten, egg, dairy and soy free! I absolutely love arepas! Read more about my arepa obsession here!

Makes 6 Arepas

Ingredients:

2-cups of Harina P.A.N. flour*

2-cups of water

Pinch of salt

*I hear the Harina P.A.N. is really the key to making yummy traditional arepas and I have never tried to make arepas using another brand of cornmeal. But I am sure it is altogether possible! So whatever brand you can find, just make sure it is cooked cornmeal! Harina P.A. N. comes in two varieties, yellow and white.

How to Make It:

{    Preheat the oven to 400 degrees.

{    Place two cups of flour in a mixing bowl. Add a pinch of salt and mix through with clean dry hands.

{    Pour two cups warm water onto the flour.

{    Knead together the flour and water with your hands until the mixture is thoroughly blended and there are no grainy lumps.

{    If the dough is too soggy and sticks to your fingers add a little more flour. If it is too dry add water. The perfect dough should roll easily into a large ball without cracking.

{    Let dough rest in the bowl for 5 minutes. 

{    Break off a fistful of dough and roll it into a ball in your hands. Then pat it and turn it in your hands until it’s about half an inch thick and about 3 to 4 inches across. It should look kind of like a flying saucer.

{    Shape the rest of the dough into arepas.

{    Heat a little oil in a frying pan or griddle and when hot add the arepas to the pan. When the arepas have formed a crust and are slightly brown on one side turn them over, about 3 to 4 minutes on each side. The idea is to just give them a crunchy exterior not cook them all the way through.

{    Place arepas on a baking tray or directly on the oven rack, at the top of the oven for 15-20 minutes. When ready they should sound hollow when tapped with a knife. 

{    Serve them warm with whatever kind of filling preferred. The trick to opening them up is to make an incision in the arepas slicing through the middle but not going all the way and then open it up like a pocket for the filling. You many need to discard some of the meal in the middle to give room for your filling.

{    Enjoy!