Mains and tagged


  • 2 cups warm water
  • tsp salt
  • 2 cups areparina* (a.k.a. masarepa – not cornmeal or masa harina // we mixed white and yellow from PAN and GOYA brands)
  • Tbsp cooking oil


  1. Preheat oven to 350 degrees F. Set out a baking sheet and line with parchment paper. And to a large mixing bowl, add water and salt. Stir to combine and dissolve salt.
  2. A little at a time, add the areparina and stir with a whisk or your hands. You may work your way all the way up to two cups, although we typically have 1-2 Tbsp leftover. You’re looking for a dough that doesn’t easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes.
  3. Uncover, grab a large handful of dough, and roll into a ball (as the recipe is written, makes about 6 large arepas, but it could also make 8-10 smaller arepas).
  4. Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc (for thinner, crispier arepas, press closer to 1/4 inch). If it cracks a lot on the sides, your dough may need 1-2 Tbps. more water. A little cracking is OK – just use your hands to close the cracks by gently patting along the edges.
  5. Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Once hot, add a little oil and swirl to coat. Then add arepas, giving them a little room in between so they don’t touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You’re looking to form a crust. Then flip and cook for 2-3 minutes more or until the underside is also browned.
  6. Transfer to your parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and a little more golden brown in color. Let them cool for 5-10 minutes and serve while they’re warm but not piping hot.
  7. To enjoy, slice in half or cut the arepa 3/4 of the way around, leaving a seam on the edge so you can “stuff” it like a pita. Fillings could include everything from black beans, rice,  guacamole, chicken, or beef.
  8. Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. If reheating frozen uncooked arepas, I’d recommend letting them thaw first and cooking them as instructed.

From Minimalist Baker