Venezuelan Arepas

Ingredients

• 2 cups arepa flour, (pre-cooked cornmeal)
• 1 1/2 teaspoons salt
• 2 1/4 cups warm water
• Coconut oil for frying

Instructions

1. Mix arepa flour and salt. Slowly add warm water and knead to form a dough ball. Rest dough for about 5 minutes.
2. Divide dough into 6-8 pieces, roll into a ball in the palm of hands. Flatten dough to form a disk about 1/2 inch thick.
3. Heat Griddle or cast iron skillet with oil over medium-high heat. Add arepas and cook for about 5 minutes on each side until golden brown.
4. Using a knife cut arepas down the center but leaving the back ends attached. Stuffed with black beans, plantains, guacamole, jackfruit carnitas, scrambled tofu or your favorite stuffing and serve immediately.

Notes

1. To store arepas, keep in an airtight container in the refrigerator for 3-5 days, for 3 months in the freezer.
2. To reheat,  preheat oven 350 degrees. Brush arepas with water, wrap arepas with parchment paper and/or foil, place in the oven for 15 minutes.

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