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Square photo of arepas on a plate


  • Author: Iosune
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 10 arepas 1x
  • Main Dish, How to
  • Venezuelan
  • Vegan

Servings 10 arepas 1x

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Arepas, soft and so tasty, perfect to stuff with your favorite ingredients! It’s a simple recipe made with 3 ingredients in just 30 minutes.


  • 2 and 1/2 cups warm water (625 ml)
  • 1 tsp salt
  • 1 tsp extra virgin olive oil + extra oil for cooking, optional
  • 2 cups pre-cooked corn meal (320 g), see notes


  1. Add the warm water, salt, and oil to a large mixing bowl and stir. The oil is optional, so feel free to omit it.
  2. Add the precooked cornmeal, a little at a time, and stir with a spoon or your hands (I prefer to use my hands).
  3. Mix for about 2 minutes. You’ll get a moist and moldable dough that doesn’t easily stick to your hands and can be rolled into a ball. If your dough is too watery, add more flour and if it’s too thick, add a little bit of water until you get a perfect consistency. However, if you follow my recipe, you should get a perfect dough.
  4. Let the dough rest for 5-10 minutes.
  5. Wet your hands to make the arepas, that way the dough won’t stick to your hands. Divide the dough into 10 pieces, roll each piece into a ball, and carefully press each ball between the palms of your hands to form a disc of about 1/2-inch thick (about 1 cm). If the arepa cracks a lot, your dough may need more water (add some a little at a time). A little cracking is normal, so just use your wet hands to close the cracks by gently patting along the surface.
  6. Add a little bit of oil to a large skillet (use a non-stick skillet if you don’t want to use oil), and when it’s hot add the arepas. I usually cook them in two batches to give them a little room in between so they don’t touch. Cook over medium heat for 5 to 7 minutes each side or until the arepas are golden brown and cooked in the inside.
  7. Transfer the arepas to a cooling rack and let them cool for about 10 minutes.
  8. If you’d like to fill the arepas, split them in half with a serrated knife and serve them with black beans, red onion, homemade guacamole, vegan sour cream, or vegan cheese, or enjoy them just by themselves. This vegan arepas recipe is my favorite one.
  9. Although they are best when fresh, you can keep the leftovers in an airtight container in the fridge for 3 to 4 days.


  • I used precooked white cornmeal, but pre-cooked yellow cornmeal will also work.
  • Feel free to use any kind of oil.
  • I always use Himalayan pink salt, although any type of salt will do.
  • To make sure your arepas are completely cooked, I suggest you keep them covered in the skillet after you flip them for the second time for at least 5 minutes. After that, you can gently hit them and if they sound hollow, then they are cooked in the inside.
  • Nutritional info has been calculated by using 2 tsp of extra virgin oil (1 for the arepas + 1 for cooking).


  • Serving Size: 1 arepa (of 10)
  • Calories: 125
  • Sodium: 233 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 25.6 g
  • Fiber: 3.2 g
  • Protein: 2.1 g