🌽 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.