2 1/2 cups of warm water
1/2 tsp of salt
2 cups of Corn Flour (preferably Harina Pan - see below)
In a bowl, combine the water and salt. Stir in the flour little by little, avoiding lumps in the flour. At the end, you should end up with a dough that doesn't stick to your hands.
Make 3-inch round patties, about a half inch thick.
There are two ways of cooking arepas:
- You can fry them in about 1-2" of oil until they are golden and toasty, about 3-4 minutes per batch. Drain on paper towels, then add toppings.
- You can bake them. When baking, first put the arepa in a pan, lightly greased (PAM is a good option), until it forms a "crust". Once that is done, off they go to the oven, 350f, for 10 to 15 minutes, until they thud when you tap them.
Enjoy with butter, cheese, ham, avocado, chicken, pretty much anything your would use to make a sandwich.
Serves about 6.
Harina Pan is a Venezuelan Corn Flour. It can usually be found at a latin grocery store. Here's a pic -- http://www.mylatinfood.com/uno.php?k=4&i=HAR001&p=1&c=10
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