Classic Venezuelan Arepas

Name: Classic Venezuelan Arepas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Venezuelan
Ingredients: 2½ cups (590 ml) water, warm, about 100–110°F (38–43°C); 1½ tsp (9 g) fine sea salt; 2 tbsp (28 g) unsalted butter, melted and slightly cooled; 2 cups (250 g) pre-cooked white cornmeal (masarepa), measured by spooning into the cup and leveling; 1 tbsp (14 ml) neutral oil such as canola or vegetable oil, for greasing the skillet and pan

From the MyKitchenBank Kitchen

Golden, crisp-crusted cornmeal cakes with a steamy, tender interior, made from just pre-cooked cornmeal, warm water, salt and a little butter. Griddled to set the crust, then baked to cook through, they are ready to split and stuff with your favorite fillings.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 8 arepas (about 4 inches / 10 cm wide)

Save to My Kitchen Jump to recipe

Steps

Before you start

Use pre-cooked cornmeal labeled 'masarepa' or 'harina precocida' (such as P.A.N. or Goya). Regular cornmeal and masa harina will not work.
Melt the butter and warm the water to about 100–110°F (38–43°C), comfortably warm to the touch, before you begin.
Keep a small bowl of water nearby to wet your hands while shaping, which prevents sticking and cracked edges.
Arrange an oven rack in the center and preheat the oven to 400°F (200°C) while you mix the dough.

1
Preheat the ovenOven 400°F / 205°C
- Position a rack in the center of the oven and heat to 400°F (200°C).
- Lightly brush a rimmed baking sheet with about ½ teaspoon of the oil.
+ Show details− Hide details
Ready when: Oven reaches 400°F (200°C)
2
Season the water
- In a large mixing bowl, stir the warm water, salt and melted butter together until the salt dissolves, about 20 seconds.
+ Show details− Hide details
Ready when: No salt granules are visible at the bottom of the bowl
Tip: Make sure the butter has cooled a little so it does not clump or scald the cornmeal.
3
Add the masarepa
- Gradually sprinkle the masarepa into the water in a steady stream with one hand while stirring with the other, so no dry pockets form.
- Stir until the mixture looks like a very loose, thick porridge with no dry clumps.
+ Show details− Hide details
Ready when: The mixture is wet, lumpy-free and no dry cornmeal is visible
Tip: Adding the cornmeal all at once creates dry lumps that are hard to break up.
4
Rest the dough
- Cover the bowl with a kitchen towel and let the dough rest for 5 minutes so the cornmeal fully absorbs the water and thickens.
+ Show details− Hide details
Ready when: Dough is thick and no longer sticky-wet
5
Knead until smooth
- Wet your hands and knead the dough in the bowl for 1 minute until it is soft, smooth and moist like Play-Doh.
- It should hold together without cracking when pressed.
- If it feels dry or cracks, knead in warm water 1 tablespoon at a time.
- If sticky, knead in masarepa 1 tablespoon at a time.
- Cover again and rest 5 minutes.
+ Show details− Hide details
Ready when: A pinch of dough pressed flat has smooth edges with no cracks
Tip: Properly hydrated dough is the secret to arepas that do not crack at the edges.
6
Shape the arepas
- With wet hands, divide the dough into 8 equal portions of about 120 g (4¼ oz) each, roughly the size of a large egg.
- Roll each into a ball, then flatten between your palms into a smooth disc about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Smooth any cracked edges with a wet fingertip.
- Keep shaped arepas covered with a towel.
+ Show details− Hide details
Ready when: Discs are uniform in thickness with smooth, crack-free edges
Tip: Keep your hands wet throughout; dry hands drag and crack the dough.
7
Griddle the first side
- Heat a 12-inch (30 cm) skillet or griddle over medium heat for 2 minutes, then brush lightly with oil.
- Cook 4 arepas at a time, leaving space between them, for 5–6 minutes without moving them, until the underside has a pale golden crust with brown spots.
- Flip and cook the second side 5–6 minutes more.
+ Show details− Hide details
Ready when: Both sides are golden with light brown spots and the crust feels firm when pressed
Tip: Don't flip too early. If an arepa sticks, the crust has not formed yet; give it another minute.
8
Griddle the second batch
- Transfer the first 4 arepas to the oiled baking sheet.
- Wipe the skillet with a paper towel if there are burnt bits, re-oil lightly, and griddle the remaining 4 arepas the same way, 5–6 minutes per side.
+ Show details− Hide details
Ready when: Same golden, firm crust on both sides
9
Bake to finishOven 400°F / 205°C
- Move the second batch to the baking sheet as well.
- Bake in the 400°F (200°C) oven for 15–18 minutes, until the arepas are puffed slightly, the crust is crisp and they sound hollow when tapped on the bottom.
+ Show details− Hide details
Ready when: Hollow sound when tapped; center feels light and a knife-tip test shows no raw, wet dough
Tip: Underbaked arepas are gummy inside, so err on the longer side.
10
Rest and serve
- Let the arepas rest on the pan for 3–5 minutes.
- Slice each open along one side with a serrated knife, leaving the opposite edge attached, and fill with your choice of fillings while still warm.
+ Show details− Hide details
Ready when: Arepas are warm, firm and split cleanly

Good to know

Tips

Always add the cornmeal to the water, not the other way around, to avoid lumps.
Dough that cracks at the edges needs more water; dough that sticks to your hands needs more masarepa.
For extra-crisp crusts, griddle an extra minute per side before baking.
For a cheesy variation, knead ½ cup (50 g) finely grated mozzarella or queso blanco into the dough.

Make ahead

"Shape the arepas up to 4 hours ahead, cover with plastic wrap and refrigerate on a plate. Alternatively, griddle them, cool completely, and refrigerate; bake just before serving, adding 3–5 minutes."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: cooled arepas in an airtight container up to 4 days. Freezer: wrap individually and freeze up to 3 months. Reheat from fridge or frozen in a 375°F (190°C) oven for 10–15 minutes (20 minutes from frozen), or toast in a toaster until crisp outside and hot inside."

Substitutions

pre-cooked white cornmeal (masarepa) → yellow pre-cooked cornmeal. Gives a slightly sweeter, more corn-forward flavor; use the same weight.
unsalted butter → extra-virgin olive oil or vegetable oil. Use the same amount for a dairy-free dough.
neutral oil such as canola or vegetable oil → melted butter or nonstick spray. For greasing the skillet and pan.
fine sea salt → kosher salt (Diamond Crystal). Use 2 teaspoons since it is less dense.