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.