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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1 cup yellow arepa flour (harina precocida) |
1/2 teaspoon salt |
1 1/2 cups boiling water |
cooking spray |
Directions:
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.
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