It’s your first arepa – are you ready? You do not need special machinery – you will need a specific flour called Harina PAN, as well as water, salt and a kitchen.
This way of making arepas is delicious and yieds crispy, thin arepas. It is crucial you do not use any other flour that is not for arepas, typically Harina P.A.N. You can buy Harina P.A.N. in most major supermarket stores, either int he flour section or ethnic foods section.
In Miami, it is sold in every Publix. In New York, you can find it at any Morton Williams, and of course, you can also purchase via Amazon (affiliate link).
Many people make the mistake of going to Whole Foods and buying a random corn flour, or tortilla flour (Masa) – it is not the same. You will not yield an arepa unless flour to make arepas is used. This flour has been pre-cooked and prepared in a specific way.
Yields: 10 arepas
Prep time: 30 minutes
Cook time: 1 hour
- 2 1/2 cups lukewarm water
- 2 cups Harina P.A.N.
- 1/2 tsp salt
- 1/2 tsp butter
- A skillet
- A baking sheet
- In a medium bowl, add the lukewarm water, then the salt.
- Slowly mix in the harina P.A.N. flour. I like to begin mixing with a wooden spoon, then once the spoon can no longer help, then I begin kneading with my hands.
- Knead for 2 to 3 minutes. Cover with a kitchen towel and let rest for 10 to 20 minutes.
- Separate the dough into equal sized balls. Place on a platter.
- Heat a comal (or a non-stick skillet, or a budare) over medium-high heat. Once hot, add 1/2 tsp butter. Grab a ball of dough, flatten into the arepa shape. I like to keep a bowl of water by my side to ensure that the arepa I am making doesn’t have any cracks.
- Cook the arepas on each side for 6 minutes until charred. Do not be scared, they will not burn. Don’t turn them a lot, just let them be.
- Once all arepas have been charred on both sides, place in the oven and broil for 5 extra minutes.
- Place the arepas in an arepera (a basket lined with a kitchen towel, similar to where you would keep tortillas).
- Serve with your favorite fillings.