Corn Roll – Arepas

Arepas are as ubiquitous in Venezuela as tortillas are in Mexico, and taste much the same. They can be topped with different ingredients or brought to the table with soups and saucy dishes.

Put the corn flour in a large enough bowl and knead it with the salt and water to form a firm dough. Shape the teg into a ball and stand for 5 minutes.

On a floured work surface, form a dough roll about 25 cm long. Cut the dough into small pieces and form them into small cakes about 1 cm thick and about 7 cm in diameter.

Heat the lard and toast the rolls for 5 minutes on each side over medium heat. Preheat the oven to 175 °C.

Place the arepas on an ungreased baking sheet and bake in the oven on the middle rack for 20 to 30 min. until golden brown, turning 2 to 3 times to the other side.

Electric oven: degrees: 175

convection oven: degrees: 150

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