Bread recipe
Arepas Recipe
A practical, source-aware recipe for arepas, with the history kept close to the method.
Jump to recipeDeveloped by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.
Ingredients
- 2 cups arepa flour (precooked cornmeal)
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)
- Lime wedges (for serving)
- Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina precocida, it can be found in Latin markets and some supermarkets.
Method
Step 1: Step 1 for Arepas. 1Step 1
Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
Step 2: Step 2 for Arepas. 2Step 2
Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about ½” thick.
Step 3: Step 3 for Arepas. 3Step 3
Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack. Repeat with remaining 1 Tbsp. oil and dough.
Step 4: Step 4 for Arepas. 4Step 4
Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.
Why this dish belongs here
The history behind the method
This bread builds on the history of the new world grain that transformed global agriculture, linking the dish to corn / maize’s longer story in food culture.