Venezuelan Arepas

Steps

1. 1
   Step 1:

   Preheat the oven to 410°F.

2. 2
   Step 2:

   Pour the room-temperature water into a large bowl.

3. 3
   Step 3:

   Add the salt and blend well with a mixer, fork, or spatula until dissolved.

4. 4
   Step 4:

   While continuing to beat the mixture, slowly add the cornmeal a little at a time.

5. 5
   Step 5:

   Keep mixing until the cornmeal, water, and salt are thoroughly blended and dissolved.

6. 6
   Step 6:

   Set the masa aside in the bowl and let it rest for 5 minutes so the flour is thoroughly hydrated. The masa should be smooth, firm, and malleable; it does not need to be kneaded.

   5 min
7. 7
   Step 7:

   While the masa rests, heat a budare, comal, griddle, cast-iron pan, or nonstick pan over medium heat.

8. 8
   Step 8:

   Coat the heated cooking surface with a little of the vegetable oil.

9. 9
   Step 9:

   Fill a small bowl with water to wet your hands while shaping the arepas.

10. 10
    Step 10:

    Take about 2 tablespoons of masa in your damp hands and shape it into a small ball that fits easily in your palm.

11. 11
    Step 11:

    Cross your hands with the masa ball between them. Rotate your right hand in a circle while pressing the masa into a flat disc and keeping its round shape.

12. 12
    Step 12:

    Pass and lightly press the masa disc quickly from one hand to the other until it is about 3/4 inch thick and 4 inches wide.

13. 13
    Step 13:

    Smooth the edges with your fingertips, dipping them quickly into the water bowl first, so the arepa stays round and free of cracks.

14. 14
    Step 14:

    Place the arepas in batches on the preheated cooking surface. Cook until each side is golden, about 4 to 5 minutes per side, checking often so they do not burn.

    4–5 min
15. 15
    Step 15:

    Place the browned arepas on a baking sheet and bake in the preheated oven for 10 minutes. They should be somewhat puffy and sound hollow when lightly tapped on top.

    10 min
16. 16
    Step 16:

    Serve the arepas hot, stuffed with fillings of your choice or on their own alongside Venezuelan guiso or stew.