Venezuelan Arepas by Chef Wynne.

Venezuelan Arepas by Chef Wynne.


Prep Time: 10 mins.      Course: Breakfast
Cook Time: 20 mins Cuisine:Venezuelan
Total Time: 30 mins    Servings: 10 arepas


  • 2 1/2 cups lukewarm water
  • 2 cups Harina P.A.N.
  • 1/2 tsp salt
  • 1/2 tsp butter or shortening.
  • A skillet
  • A baking sheet


  • In a medium bowl, add lukewarm water, then the salt.
  • Slowly mix in the harina P.A.N. flour. I like to begin mixing with a wooden spoon, then once the spoon can no longer help, then I begin kneading with my hands.
  • Knead for 2 to 3 minutes. Cover with a kitchen towel and let rest for 10 to 20 minutes.
  • Separate the dough into 8 to 10 equal sized balls. Place on a platter.
  • Heat a comal (or a non-stick skillet, or a budare) over medium-high heat. Once hot, add 1/2 tsp butter or shortening. Grab a ball of dough, flatten into the arepa shape. I like to keep a bowl of water by my side to ensure that the arepa I am making doesn’t have any cracks.
  • Cook the arepas on each side for 6 minutes until charred. Do not be scared, they will not burn. Don’t turn them a lot, just let them be.
  • Once all arepas have been charred on both sides, place in the oven and broil for 5 extra minutes.
  • Place the arepas in a basket lined with a kitchen towel or absorbent paper towel.
  • Serve with your favorite fillings.


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