Simple Venezuelan-style corn arepas — cornmeal dough shaped into rounds, crisped in a skillet and baked until they sound hollow, ready to split and fill.
Arepas are South America's beloved corn cakes — crisp and golden outside, soft and warm within, and endlessly versatile. With just three ingredients they're naturally gluten-free, and they're as good split and stuffed as they are torn alongside a stew.
Prep 10 min
Cook 30 min
Total 40 min
Easy
Video
Preparation
- Put the corn flour in a bowl and add the salted water little by little, mixing until all the water is used and the flour comes together into a dough. Let it rest for 5 minutes.
- Shape the dough into round discs about 3 inches across and ½ inch thick.
- In a lightly greased skillet, cook the arepas slowly until a crust forms on each side.
- Transfer to a casserole and bake at 350°F for about 20 minutes, until they sound hollow when tapped.
- For extra flavour, use chicken or beef broth in place of the water.
Tips from the ZestyPlate Kitchen
- Use pre-cooked cornmeal (masarepa), not regular cornflour, for the right texture.
- Add the water gradually and let the dough rest — it firms up and becomes much easier to shape.
- If the dough cracks at the edges as you flatten it, it needs a touch more water.
- Cooking on the stovetop then finishing in the oven gives that signature hollow, crisp shell.
Frequently Asked Questions
Masarepa, a pre-cooked white or yellow corn flour. Regular cornmeal or cornflour won't form the same dough.
They turn golden and sound hollow when tapped — that's your cue they're crisp outside and done within.
Yes — cooking them with chicken or beef broth instead of water adds lovely savoury depth.
