Arepa
Arepas are the everyday bread of Venezuela and Colombia, a blank canvas that transforms with whatever you fill or top it with. What makes them remarkable is their simplicity: corn flour, salt, and warm water create a dough that cooks into something with genuine textural contrast, crispy exterior giving way to tender crumb. Master the basic patting and pan technique here, and you'll understand a foundational cooking skill that appears across countless cuisines.
Instructions
Put the corn flour in a bowl and add the salted water little by little, mixing with the flour until all the water has been used and the flour has become a dough.
Let it rest for five minutes.
Now, shape the dough into round rolls about 3 inches in diameter and 1/2 inch thick.
In a lightly greased skillet, slowly cook the arepas until a crust forms on each side.
Now place them into a casserole and bake in the oven at 350 degrees for approximately 20 minutes, until the arepas sound hollow when tapped.
To enhance taste: instead of using just water, use chicken or beef broth..
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