I disagree with the previous reviewer. I think these are fantastic (and not too difficult), especially with the accompanying savory topping. My family and I love arepas so much that I've located an Internet source for the required P.A.N. arepas flour. I am very happy that Cooking Light introduced me to this dish.
Arepas
Arepas, Venezuelan breads, can be baked as we do here, pan-fried, or grilled, all using the same basic dough. Some arepas are thicker and can be split open; our recipe yields a thinner, slightly crisp arepa that serves as a base for toppings.
Yield: 6 arepas (serving size: 1 arepa)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 69
- Calories from fat: 9%
- Fat: 0.7g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.3g
- Protein: 1.8g
- Carbohydrate: 14.5g
- Fiber: 1.8g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 200mg
- Calcium: 29mg
Ingredients
- 1 cup yellow arepa flour (harina precocida)
- 1/2 teaspoon salt
- 1 1/2 cups boiling water
- Cooking spray
Preparation
- 1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt in a large bowl. Add 1 1/2 cups boiling water; stir with a wooden spoon until well combined and smooth (about 1 minute). Cover and let stand 5 minutes.
- 2. Scrape dough out onto a sheet of plastic wrap. Shape dough into a 2-inch-thick disk. Cut dough into 6 equal portions. Working with one dough portion at a time, place dough portion between two sheets of plastic wrap; shape into a ball, and flatten with palm of hand into a 3-inch circle (about 1/2 inch thick); shape edges to smooth.
- 3. Preheat oven to 350°.
- 4. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add arepas to pan; cook 5 minutes on each side or until arepa begins to brown and a crust forms. Transfer arepas to a baking sheet coated with cooking spray. Bake at 350° for 20 minutes or until arepas sound hollow when lightly tapped.
Note:
Even though both arepa flour and Mexican masa harina are precooked corn flours, arepa flour is essential to achieve the correct texture for the corn cakes. Look for arepa flour in Latin markets. Since arepa dough is slightly sticky and wet, plastic wrap makes shaping easier.
Arepas Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: 5 Ingredients or Less, Kid-Friendly
- CUISINE: Authentic, Central/South American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Meatless
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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Arepas
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