30 Minutes Homemade Arepas
This easy-to-make vegan and gluten-free arepa recipe uses areparina flour to create tender, flavorful corn cakes with a crispy crust. Perfect for quick meals, these arepas can be stuffed or enjoyed on their own, making them a versatile staple for any kitchen.
Equipment
- 1 Large Mixing Bowl
- 1 Cast Iron Skillet or Non-Stick Pan
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
Ingredients
- 2 cups warm water
- 1 heaped teaspoon sea salt
- 2 cups areparina masarepa – blend of white and yellow preferred
- 1 tablespoon avocado coconut, or vegan butter (optional, for cooking)
Instructions
- Prepare Your Workspace and Ingredients: Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper to prevent sticking during baking. Measure out all your ingredients carefully, especially the areparina flour and salt, so you have everything ready. Pour the warm water into a large mixing bowl, then add the sea salt and stir gently until it completely dissolves, creating a lightly salted base for your dough.
- Mix and Knead the Dough: Gradually add the areparina flour into the salted water a little at a time, using either a whisk or your hands to combine thoroughly. Continue incorporating the flour until you reach a soft, moldable dough that doesn’t stick excessively to your fingers but still holds moisture well—aim for a consistency that allows you to roll it into a ball.Cover the dough with a clean kitchen towel and let it rest for 5 minutes; this step helps the flour fully hydrate, resulting in a tender final texture.
- Shape the Arepas: Uncover the rested dough and pinch off a generous handful, rolling it firmly between your palms to form a smooth ball. Place the ball on a clean surface and gently press it down to shape a disc roughly 1/2 inch thick—if you prefer thinner, crispier arepas, press to about 1/4 inch instead. If the edges crack during shaping, lightly moisten your fingers with water and smooth over the cracks to seal them, ensuring even cooking and an attractive appearance.
- Pan-Fry for Golden Crust: Heat a cast-iron skillet or non-stick pan over medium-high heat and add a small amount of avocado, coconut oil, or vegan butter to coat the surface lightly. Once the fat is shimmering but not smoking, place the shaped arepas in the pan with some space between each to prevent sticking. Cook each side for 2 to 3 minutes until a deep golden-brown crust forms, flipping carefully with a spatula to avoid breaking the delicate discs.
- Bake for Perfect Finish: Transfer the browned arepas to your parchment-lined baking sheet and place them in the preheated oven. Bake for 15 to 18 minutes, allowing the arepas to puff slightly and develop a richer golden color, which ensures they’re cooked through and have a fluffy interior. Once baked, remove from the oven and let them cool for 5 to 10 minutes before slicing or stuffing to avoid a doughy center and to enhance flavor.
- Serve and Enjoy Creatively: Slice each arepa halfway through, leaving a hinge on one side to create a pocket perfect for stuffing with your favorite fillings like black beans, guacamole, or vegan barbacoa. Alternatively, enjoy them plain with a smear of vegan butter and a drizzle of maple syrup for a simple, satisfying treat. Store any leftovers wrapped tightly in the refrigerator for up to 3 days or freeze for up to a month, reheating gently in the oven to retain their crisp texture.
Notes
- Use areparina (masarepa) specifically, as it is a pre-cooked corn flour essential for authentic arepas; regular cornmeal or masa harina will change the texture.
- Adjust water gradually when mixing dough; too much will make it sticky, too little causes cracks.
- Resting the dough for 5 minutes improves hydration and makes shaping easier.
- Pan-frying before baking helps develop a crisp crust and locks moisture inside.
- Arepas can be made smaller or larger depending on your serving needs.
- Optional vegan butter or oil adds richness but can be omitted for oil-free cooking.
- Store cooked or uncooked arepas in the freezer for up to one month.
- For gluten-free flour substitutes in place of areparina, see recipe notes for flour blend recommendations.
