Homemade Arepas
Gluten free, Dairy free, Vegan, Nut free, Soy free
Equipment
- Oven
- Frying pan
- Mixing Bowl
- Mixing spoon
- Grease-proof paper
- Baking tray
- Spatula
- Plate (for resting)
- Kitchen towels
- Knife (for cutting the arepa open)
Ingredients
- 140 grams Gluten free pre-cooked corn meal (arepa flour) Recommendation: P.A.N
- 1 pinch Salt To taste
- 230 ml Water
- 1 tbsp Coconut or Olive oil Optional: Omit if frying pan is non-stick
Instructions
- Pre-heat frying pan with oil (omit if non-stick) on a medium-high heat
- Pre-heat oven to 160°C (fan) or 180°C (conventional)
- Place the corn meal, salt and wateter into a mixing bowl
- Mix the ingredients together thoroughly until a grainy but thick texture forms, with the arepa flour adsorbing all of the water
- Leave to rest for 5 minutes before use
- Whilst the dough rests, set out kitchen towels on a plate and set aside for later
- Divide the arepa dough into 4 equal sections
- Take one section at a time and form a 1/2-inch thick round patties using the palms of your hands (the dough should be soft but not sticky)
- Place the patties onto the frying pan and cook for about 5 minutes to seal
- Use a spatula to flip the arepas and cook for ~5 minutes on the other side
- Place the sealed arepas onto the plate covered in kitchen towels to soak up the excess oil
- Transfer the arepas onto a baking tray lined with grease proof paper and bake for 15-18 minutes (the arepas should puff up slightly)
- Once baked, leave on the tray to cool for about 10 minutes
- Slice the the arepa open, about 3/4 of the way through, starting on the thin side
- Fill with your favourite things and enjoy!
Notes
- Suitable for home freezing: store in a plastic wrap for 2-4 months
- Calories do not include fillings
- Storage: either in an air-tight container at room temperature for 2-3 days or in a plastic wrap in the fridge for 5 days