🌽 Venezuelan arepas

Golden on the outside and soft on the inside, these arepas are the foundation of Venezuelan flavor, ready to be filled with whatever you love, from cheese and ham to scrambled eggs.

📝 Ingredients (makes 6 - 8 arepas)

• 2 cups P.A.N. white cornmeal Flour

• 2 ½ cups lukewarm water

• 1 teaspoon salt

• Optional: a drizzle of oil or butter for added softness

Suggested fillings:

• Butter + white cheese or cheddar

• Ham + semi-cured cheese

• Scrambled eggs + cheese + ham

🍳 Instructions

1. Prepare the dough

• In a bowl, pour in the lukewarm water, the temperature should be like a baby’s bottle: not hot (it’ll make the dough sticky), not cold (the dough may crack while giving shape to the arepas).

• Add the salt and slowly pour in the P.A.N. flour while mixing with your hand or a spoon.

• Let the dough rest for 5 minutes to hydrate fully.

2. Shape the arepas

• Once rested, knead briefly until smooth.

• Divide and shape into disks about 2 cm thick and the size of your palm. (Aprox 100-110 gr of dough per disk)

• Smooth any cracks with a touch of water on your hands.

3. Cook the arepas

• Heat a nonstick skillet or budare over medium heat (no oil needed).

• Cook the arepas for 5–7 minutes per side, or until golden and crisp on both.

• Optionally, finish in the oven at 180°C (350°F) for 10 more minutes for a firmer crust and a puffy crumb.

4. Fill and enjoy

• Let cool slightly, slice halfway open, and stuff with your favorite fillings: melted cheese, butter, scrambled eggs, or a hearty combo of all.

🌿 Kuisit Tip

Let the dough rest after mixing, it hydrates the flour and makes shaping easier. And remember: water temperature matters more than you think, warm like a baby bottle is just right.