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Recipe

Arepas

Griddled flatbreads of pre-cooked white maize flour, crisp on the outside and steamy within, split open and filled with butter and fresh cheese. The daily bread of Venezuela and Colombia, eaten at any hour of the day.

BreakfastLunch & dinnerVegetarianUnder 400 kcalUnder 20g carbs
35 min15 prep · 20 cookEasy199 kcalper serving
Arepas

Method

  1. Pour 250 ml of warm water (hand-hot, not boiling) into a wide bowl and stir in 0.5 tsp of fine salt until it dissolves.
  2. Rain 100 g of masarepa into the water with your fingers spread, stirring with the other hand so no lumps form. Once it comes together, knead in the bowl for 3 minutes until you have a soft, smooth dough that no longer sticks to your palm.
  3. Cover the bowl with a cloth and rest the dough 5 minutes so the flour hydrates fully. It should feel like soft modelling clay; if it cracks when pressed, wet your hands and knead again briefly.

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Per serving

199kcal
1gprotein
6gcarbs
20gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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