Learning how to make arepas is actually super easy! This classic Venezuelan sandwich is made from instant corn flour and makes a yummy gluten free and vegetarian alternative to bread.
Scoop out ½ cup of arepa dough, roll into a ball, and flatten into a 4-5 inch diameter and ½ inch thick arepa.
If the arepa sticks for a second or two, and then falls off, the dough is the perfect consistency. If it falls off quickly, add a bit more water. If it doesn’t fall at all and sticks to your hand, add more arepa flour.
On a griddle or cast iron skillet, set to medium-high heat (about 400-450 degrees), place 1 tablespoon of butter or shortening. Once griddle is heated, add arepas.
Cook each arepa for 3-4 minutes or until they begin to brown, flip, and cook for an additional 3-4 minutes on the other side.