Venezuelan Arepas

Ingredients

• 2 cupprecooked white cornmeal (masarepa), e.g. Harina PAN
• 2 1/2 cupwater, room temperature
• 1 tspsalt
• 1 tbspvegetable oil, for the griddle

Method

1. 1

   Preheat the oven to 210°C/410°F.

2. 2

   Pour the water into a large bowl. Add the salt and stir well to dissolve. While stirring, slowly add the cornmeal a little at a time, mixing until fully blended and smooth. Set aside for 5 minutes so the flour hydrates fully. The masa should be smooth, firm, and malleable.

3. 3

   Heat a griddle or cast-iron pan over medium heat and coat lightly with oil. Dampen your hands with water. Take about 2 tbsp of masa per arepa and roll into a ball, then press between your palms to form a flat disc about 2cm (¾ inch) thick and 10cm (4 inches) wide. Smooth the edges with wet fingertips.

4. 4

   Cook the arepas on the griddle in batches for 4–5 minutes per side, until golden on both sides.

5. 5

   Transfer to a baking sheet and bake in the preheated oven for 10 minutes. Tap the top — if it sounds hollow, they are ready. Serve hot, split and stuffed with your choice of filling.