Arepas are a type of corn bread, which are a staple food in South America countries, mainly in Colombia and Venezuela.
These relatively small discs of flat bread, are also known in other Latin American countries by different names. There are many versions for this gluten-free bread, even in the same country. Some arepas are served flat, with toppings, others resemble a small pocket bread, and served with different filings, while others are stuffed before baking.
However, all these versions are made with Masarepa – a special pre-cooked corn meal, which is different than the one used for making tortillas.
I was mostly intrigued by the pocket type version, and was looking for a recipe for it. As this was the first time I’ve tried to make this special bread, I’ve found it difficult to decide on which recipe to relay on. While the recipe that was written on the package of flour I’ve bought, called for preparing the discs only in a griddle or pan; other recipes suggested an initial light frying of the discs, followed with baking in the oven, to make sure the bread is cooked inside.
I decided on the later, as it seemed the safest way to handle this bread for the first time.
The preparation was quite simple and easy, and the result was very pleasing. The discs had a nice crust, were soft inside, and were easy to open into a pocket.
The bread can be served as is, or with different fillings. For a vegetarian option, I used plain crumbled white cheese (queso fresco) in some, for a vegan option I’ve used avocado and grilled red pepper, and for the rest I’ve used a combination of grilled chicken, cheese and avocado. All the options were delicious. Try them and enjoy.
Makes: 9
Prep time: 15 minutes
Frying/baking time: 20 minutes
Ingredients:
2½ cups warm water
1 tsp salt
2 cups P.A.N. white corn meal for Arepas
1-2 Tbs oil
- Preheat the oven to 380F (195C). Line a baking sheet pan with baking paper.
- Pour the water into a large bowl. Add the salt and mix to dissolve.
- Gradually, add the arepa flour, and mix to a thick dough. Knead briefly, to form a ball, and let the dough rest for 5 minutes
- Divide the dough into 9 large balls and flatten them, with the palm of your hand, to a 4” (10cm) round and 0.4” (1cm) thick discs.
- Brush with oil, and fry lightly on both sides. Transfer to the lined pan, in one layer, and bake for 15 minutes, flipping twice.
- Let cool a bit, before cutting around one side, to create a pocket. Add any filling, according to your taste, and serve.
looks tasty!
LikeLike
Thank you! 🙂
LikeLiked by 2 people
you’re welcome!
LikeLiked by 1 person
I like making pockets out of your arepas. All kinds of possibilities for filling – great for entertaining:)
LikeLiked by 2 people
Thank you Judi, there are indeed so many possible fillings. This time I went with very simple ones, but I’m already contemplating some more sophisticated ones. 🙂
LikeLike
Love this recipe! We visited Colombia in 2019 and pretty much carbs were served for breakfast, including these! Oh, and mistake I also made, it’s Colombia.
LikeLiked by 2 people
Thank you Mimi, this was a great find, and I can see how I’m going to make other versions of it very soon.
Thanks for noticing the misspelling! 🙂
LikeLike
These look so delicious! I’ve never made them before, so I’ll have to put this on my experiment list!
LikeLiked by 2 people
Thank you Dorothy, these were indeed so delicious.
This was my first try, so I want with the basic and simple option, but I’m definitely going to experiment further with the recipe. 🙂
LikeLiked by 1 person
Thanks for being my trail blazer!
LikeLiked by 1 person
My pleasure! 🙂
LikeLiked by 1 person
They look really really yum 😋💕
LikeLiked by 2 people
Thank you, they were indeed! 🙂
LikeLike
I went through my arepas stage about 10 years ago, but haven’t though much about them since. I found my photos from February of 2012, and indeed, I had made arepas, but it appears that I filled them at baking time, and let the batter rise around the filling, using a “waffle iron”-type appliance popular at the time.
The ratio of filling to arepas batter was too small, so I don’t think I ever made them again, but your method of post-baking filling makes much more sense. The PAN flour is readily available here. I shall give it another whirl. Much more potential with your helpful guidance.
LikeLiked by 1 person
Thank you Judie, I’m glad you’ve found the post helpful.
I’ve learned that there are many ways to prepare Arepas. I’m actually curious about the ones that are stuffed prior to baking. I hope it’ll work well! 🙂
LikeLiked by 1 person
Yes! Well-made cornbread is a joy forever.
LikeLiked by 2 people
Thank you ! 🙂
LikeLiked by 1 person
Arepas are delicious. I learned them from my students, but I make the ones baked with stuffing, Yours sounds great, dear Ronit.
LikeLiked by 2 people
Thank you Dolly, I’m glad you liked this version. I’m planning on trying the stuffed/baked ones next time. 🙂
LikeLiked by 1 person
You are very welcome, dear Ronit. I use fine yellow corn meal, as I was told, and they come out just fine.
LikeLiked by 1 person
This looks like a nice idea!
LikeLiked by 2 people
Thank you Aletta. 🙂
LikeLike
I’m a fan of cornbread, so these tasty bundles are a Win! Win! 👏👏👏
LikeLiked by 1 person
Thank you Gail. These would delight any cornbread fan. 🙂
LikeLiked by 1 person
It will be a treat. 🌝
LikeLiked by 1 person
Thank you Suni, it is indeed. 🙂
LikeLiked by 1 person
So delicious 😋
LikeLiked by 1 person
Thank you Anita. I definitely was! 🙂
LikeLike
They look amazing. And not too hard to make
LikeLiked by 1 person
Thank you. These are very easy to make, and so delicious. 🙂
LikeLike
I’m glad to see you dabbling in the wonderful world of arepas. I work with several Venezuelans and they frequently share their arepas with me. If you ever want to insult a Venezuelan or Colombian, refer to arepas as gorditas. On a serious note, I can tell by the photos that you nailed the texture and you browned these perfectly!
LikeLiked by 1 person
Thank you Bob, there were fun to make, and I’m glad to get an arepas connoisseur’s approval!
I’ll make sure not to refer to them as gorditas, which I believe are made from a different type of flour. 🙂
LikeLiked by 1 person
Gorditas are Mexican fare and arepas are from South America. I don’t know the difference in ingredients but both represent national pride.
LikeLiked by 1 person
As long as they’re tasty! 🙂
LikeLiked by 1 person
I have never had arepas, but I have always wanted to try them. Thank you for the recipe! Adding it to my list of recipes to make this year.
LikeLiked by 1 person
Thank you David, I’m glad to know. This was my first time making them, and I have no doubt I’ll be making them again. I hope you’ll enjoy them. 🙂
LikeLike
Looove Arepas!!!
LikeLiked by 1 person
Thank you Dan. 🙂
LikeLike
I’ve had them in restaurants, but never made my own. Thanks for the recipe and photos
LikeLiked by 1 person
Glad to know. They are perfect for gluten free diet. I hope you’ll enjoy them. 🙂
LikeLike