Arepas are traditional Colombian and Venezuelan gluten-free bread made from precooked cornmeal, and they are SO good! Crispy on the outside and oh so moist on the inside! Recipe from the P.A.N. package, rewritten in my own words
In a large bowl, combine the arepa flour and salt. Add the water and stir until combined. Knead until a smooth dough forms and let it rest for a couple of minutes to let the arepa flour soak the liquid.
Separate the dough into ten portions and roll them into balls. Flatten each ball into 3.5in/10cm disks. Cook on a griddle or frying pan over medium heat until golden on both sides, about 5-10min per side.
Take the arepas off the heat and enjoy as is, or slice open and fill with whatever your heart desires!
Notes
Storage: You can put any leftovers in an airtight container and store them in the refrigerator for up to 4 days. Avoid reheating them in the microwave, as they can get quite wet sitting on a plate, and instead reheat them in the toaster or the oven.Freezing: You can store cooked arepas for up to a month in the freezer. Put them in a freezer bag or an airtight container, and reheat them in the toaster or oven.