Arepa 🫓

Zubereitung

1. 1

   Dissolve salt in the warm water, then pour over the masarepa in a thin stream, mixing with your hands.

2. 2

   Knead 3-4 minutes to a soft, moist dough that just holds its shape; add a spoon of water if it cracks.

3. 3

   Round into balls, then press into discs 1 cm thick with a clean edge.

4. 4

   Griddle or pan-fry over medium heat 5-7 minutes a side until the crust is golden and sounds hollow when tapped.

5. 5

   Optional finishing: bake 10 minutes for a crispier shell, classic arepa de yuyo style.

6. 6

   Slit open like a pocket, stuff generously, and eat before it cools — arepas are judged while warm.