Cassava Flour Arepas
Golden, crispy-outside, chewy-inside arepas made with pre-cooked white corn masa (masarepa) - a naturally gluten-free Venezuelan staple that's incredibly simple to make and endlessly versatile as a vehicle for fillings.
Ingredients
- 2 cups pre-cooked white corn masa flour (masarepa, such as P.A.N. brand)
- 2 cups warm water
- 1 tsp salt
- 2 tbsp neutral oil (vegetable or canola)
Instructions
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1
In a large bowl, combine 2 cups pre-cooked white corn masa flour (masarepa, such as P.A.N. brand) and 1 tsp salt. Pour in 2 cups warm water gradually, mixing with your hands until the dough comes together and feels like soft Play-Doh - moist but not sticky. Let it rest 5 minutes.
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2
Divide the dough into 8 equal portions. Roll each into a ball and flatten gently between your palms to form a disc about 3/4 inch thick and 3 to 4 inches wide. If edges crack, smooth them with wet fingers.
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3
Heat 2 tbsp neutral oil (vegetable or canola) in a large nonstick or cast-iron skillet over medium heat until shimmering.
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4
Working in batches, add the arepas and cook undisturbed for 5 to 6 minutes until a deep golden crust forms on the bottom. Flip and cook the other side for 5 to 6 minutes more. The arepas are done when they sound hollow when tapped and are golden on both sides.
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5
Serve immediately, or slice open along the equator like a pita and fill with eggs, cheese, avocado, or beans.