If you have never eaten arepas, it’s time to start. These gluten-free disks made of precooked corn flour are incredibly yummy and don’t weigh you down like bread. Most people eat them filled with good stuff, and that stuff can vary by time of day.
Breakfast arepas can be filled with sweet jam or savory meats, eggs, and cheese. At lunch or dinner, they can be filled with tuna, chicken salad or beans and veggies. Arepas are about as versatile as food can get, and no matter what you put in or on them, they are terrific.
2 c. masarepa (I like P.A.N.)
2 ½ c. warm water
Pinch of salt
Preheat the oven to 350 degrees.
Pour the warm water in a bowl and stir salt in to dissolve. Add the masarepa a little at a time until it is mixed together. Knead the mixture with your hands until a dough is formed. Allow the dough to sit for 5-10 minutes.
Divide the dough into 8 pieces and roll each piece into a ball. Then, using your hands, pat each ball in your hands until you form a disk that is about ½ inch thick. Repeat with all pieces.
Heat the oil in a skillet over medium high heat and make sure the skillet is hot before adding the arepas. Brown the arepas on both sides, about 4 minutes per side.
Place the arepas on a baking sheet and bake in the oven for 15 minutes, or until they puff up a bit. You can also place them directly on the oven rack if you like them a little more browned. Remove them from the oven and allow them to cool enough to touch.
Cut the arepas in half (hamburger bun style) and fill with your favorite fillings!