A popular South American bread, arepas are fried and baked corn cakes. This recipe calls for arepa flour, which is precooked corn flour, also known as masa al instante. Find this flour at Latin food stores.
Serves: 12Hands-on: 50 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 2 3⁄4 cups hot tap water
- 1 tsp. sea salt
- 2 1⁄2 cups arepa flour (precooked corn flour)
- 2 Tbsp. vegan margarine, melted
- 2 Tbsp. olive oil
- Preheat oven to 350°F.
- Pour hot water into a large bowl and add salt. Stir to dissolve. Gradually mix in arepa flour by hand until incorporated. Add melted margarine and mix well. Cover bowl with plastic wrap and allow to rest for 15 minutes.
- Divide dough into 12 equal pieces. Shape each piece into a 3-inch round disk with a thickness of about 1 inch, smoothing any cracks that occur on the edges. Place arepas on a baking sheet and cover with plastic wrap as you finish them. Heat a cast-iron skillet over medium heat and add 1⁄2 tablespoon olive oil. Place arepas in the skillet and brown for 4 to 5 minutes per side. Add more oil as needed to brown all the arepas.
- To finish, remove plastic wrap and place cookie sheet in the preheated oven. Bake for 15 minutes. Arepas should sound hollow when they are done.