Instructions
Begin by preheating your oven to a toasty 410° F to prepare for the final baking step. In a large bowl, pour in 2 1/2 cups of room-temperature water. Stir in 1 teaspoon of salt thoroughly using a mixer, fork, or spatula until fully dissolved—this step ensures the salt integrates evenly throughout the masa for flavorful arepas. With a steady hand, gradually add 2 cups of cornmeal into the salted water, little by little, while continuously stirring. This gradual incorporation helps prevent lumps and creates a smooth dough. Mix the combination until the cornmeal, water, and salt form a consistent, smooth masa that feels firm yet pliable in your hands. The dough doesn’t require kneading unlike wheat dough since cornmeal lacks gluten. Let the masa rest for 5 minutes uncovered; this resting period hydrates the cornmeal fully, making it easier to shape. While your masa is resting, heat your budare, comal, griddle, cast-iron pan, or non-stick skillet over medium heat. Lightly coat the cooking surface with about 1 tablespoon of vegetable oil, ensuring an even layer for perfect browning. Prepare a small bowl of water nearby to wet your hands—this prevents the dough from sticking as you shape each arepa. Scoop approximately 2 tablespoons of masa into your wet palms, shaping it into a compact ball that fits comfortably in your hand. Cross your hands, placing one atop the other, with the dough ball between your palms. Using your right hand, gently rotate in a circular motion while pressing the dough, flattening it into a round disc. Aim for about ¾ inch thickness and roughly 4 inches in diameter. Smooth the edges swiftly using your fingertips dipped in water to prevent cracking and maintain a neat, circular shape. Place the arepas in batches on your heated greased skillet or griddle. Cook each side for 4 to 5 minutes until golden brown, watching closely to avoid burning and to develop a crisp exterior. Once browned, transfer the arepas to a baking sheet and bake them in the preheated oven for 10 minutes. The arepas should puff slightly — a gentle tap will sound hollow, indicating they are perfectly cooked inside. Serve your arepas hot for the best taste experience. They can be enjoyed plain as a delightful side or split open and stuffed with your favorite fillings such as cheeses, meats, or vegetables to create a delicious Venezuelan-inspired meal.
