Arepas, South American flatbreads
Arepas are a staple bread make with pre-cooked cornmeal and are naturally gluten and yeast free.
Equipment
- 1 Heavy frying pan
Ingredients
- 1 cup precooked cornmeal / arepa flour see notes for brands
- 1 cup water
- 1/4 tsp salt optional
Instructions
- In a mixing bowl combine the arepa flour, water and salt (if using).
- Once combined, knead the dough for about two minutes to bring it to an even consistency.
- If the dough is looking a little dry add up to 1/4 cup of water. Add this water gradually, mixing and kneading each time.
- Allow the dough to rest for five minutes.
- Divide the dough into four equal portions. I find that two arepas of this size makes for a filling meal. You could make more, smaller arepas using this volume.
- Form each dough portion into a ball and then flatten into a thin round disc.
- Cook in your frying pan (without oil) on a medium heat for about five minutes each side.
- The arepas will be ready when the outside is crisped up with a few scorched spots.
- To serve take the arepas off the pan and use a knife to cut an opening. Fill with sweet or savoury items and enjoy!
Notes
Arepa flour brands.
Harina PAN (this is what I buy, it's the easiest to find in Australia) it comes in both white and yellow. There's no taste difference i the colours, its just aesthetics.
GOYA masarepa
Doñarepa
Please don't use cornmeal or polenta - it's not the same thing!