Arepas
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625 mL (2 ½ cups) lukewarm water
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5 g (1 teaspoon) salt
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300 g (2 cups) pre-cooked white cornmeal (e.g., P.A.N.)
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60 mL (¼ cup) vegetable oil, or as needed
01
Dough
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In a medium bowl, combine the lukewarm water and salt.
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Gradually add the cornmeal, mixing with your fingers until it forms a soft, moist, and pliable dough.
02
Shape Arepas
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Divide the dough into eight equal portions.
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Roll each portion into a ball, then flatten into discs approximately 5 cm (2 inches) in diameter and 1 cm (3/8 inch) thick.
03
Cook Arepas
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Heat the vegetable oil in a large skillet over medium heat.
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Fry the arepas in batches for 4-5 minutes per side or until golden brown. Transfer to a plate lined with paper towels to cool slightly.
04
Serve
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Once cool enough to handle, use a serrated knife to slice each arepa halfway horizontally, creating a pocket.
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Fill with your preferred ingredients such as cheese, meats, or vegetables. Serve warm.
