- 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 precooked cornmeal (320 g), see notes
- Add the warm water, salt and oil to a large mixing bowl and stir. The oil is optional, so feel free to omit it.
- Add the precooked cornmeal, a little at a time and stir with a spoon or your hands (I prefer to use my hands).
- Mix for about 2 minutes. You’ll get a dough that doesn’t easily stick to your hands, is moist and moldable, 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.
- Let the dough rest for 5-10 minutes.
- 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, about 1/2-inch thick (about 1 cm). If the arepa cracks a lot, your dough may need more water (add 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.
- 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.
- Transfer the arepas to a cooling rack and let them cool for about 10 minutes. If you’d like to fill the arepas, split them in half with a serrated knife. You can enjoy them just by themselves, though.
- Best when fresh, keep leftovers in an airtight container for 3 to 4 days.
- 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