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Venezuela’s Flatbread – Arepa

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Arepa is a flat, round, unleavened patty of soaked ground kernels of maize, or nowadays maize meal/maize flour or pre-cooked corn flour. It is a pre-Columbian dish from the area that is now Colombia and Venezuela. It is grilled, baked, fried, boiled or steamed. It can be topped or filled with meat, eggs etc. I made this using cornmeal which says Masarepa, which is pre-cooked cornmeal. I took the original recipe from here.  We enjoyed this yummy Arepa’s as a pizza. I simply topped it up with my homemade pizza sauce. My son eats it as a sandwich by spreading some Home Made 2 Ingredients Hazelnut Chocolate Butter.

Venezuela's Flatbread - Arepa

Traditionally arepa dough is made by soaking dried corn and then mashing the soaked corn in a special mortar and pestle. Modern arepas are made using special masa flour, masarepa, specific to arepas. Masarepa is not the same thing as masa harina (which you may be familiar with if you’ve ever made tortillas or tamales). Masarepa is typically easy to find in Latin markets.

The masarepa is made into a dough with just a small amount of water and oil. You can adjust the dough slightly as you are mixing it, adding a little more water or flour as needed until the dough holds together. Resting the dough for 10-15 minutes before shaping helps the flour to absorb the water and easier to shape and it cooks faster. As said earlier, they can be baked, fried or grilled but best is to cook them on a flat griddle. A cast iron griddle will work best , but a nonstick pan is also fine. They can be eaten for breakfast or as a main course meal or as a snack or side in lunch.  You can top it with fresh meats or cheese or just make a chocolate sandwich and enjoy.

So here goes the recipe:

Venezuela's Flatbread - Arepa

Venezuela’s Flatbread – Arepa

Arepa is a flat, round, unleavened patty made using Arepa flour and can be grilled, baked, fried, boiled or steamed and enjoyed or topped with meat, eggs etc. 
5 from 7 votes
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Course: Appetizer, Breakfast, Snacks
Cuisine: International, Venenzuela
Keyword: Bread, FlatBread, Gluten Free, Gluten-Free Flour, Vegan
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 50 minutes
Servings: 8 Pieces
Author: Renu Agrawal-Dongre


  • 2 Cups Arepa Flour (precooked cornmeal)
  • 2 tsp Vegetable Oil
  • Salt to taste
  • Desired toppings of your choice
  • 1-2 Cups Lukewarm Water


  • Combine Arepa flour, 1 tsp oil and salt in a medium bowl. Gradually add the lukewarm water and mix everything. 
  • Do not add more water, Add only if needed. You should be able to combine everything and form a dough like. 
  • Let the dough hydrate for 15 minutes or so.
  • Knead dough and divide into equal pieces. Roll each piece into a ball and then flatten it with your palm to form a 1/2 inch thick patty.
  • Heat 1 tsp oil on a pan, and cover and cook on slow the Arepa’s on both the side until golden brown.
    Venezuela's Flatbread - Arepa
  • Do not rush, we need the Arepa’s to be cooked from inside, so slow cooking and covering the pan is must.
  • Repeat the above steps for the remaining Arepa’s.
  • Split the Arepa’s and stuff with the fillings of your choice.


Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as mararepa or harina precocida, it can be found in Latin markets and supermarkets
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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Recipes in this series of A-Z International FlatBreads

A- Afghani Bolani

B- Boxty – Irish Potato FlatBread

C- Corn Tortilla

D- Dhal Puri

F-Farinata Genovese : Ligurian Chickpea Flatbread

G- Gözleme (Turkish Flatbread with Potato, Spinach, Mint and Feta Cheese)

H- Harcha (Moroccan FlatBread)

I – Injera (Ethiopian FlatBread)

J-Jamaican FlatBread – Bammy

K-Knäckebröd – Swedish Multi-Seed Crispbread

L- Lachuch (Yemenite FlatBread)

M-Manakish Za’atar (Levantine Flatbread)

N-Noni Afghani (Afghan Flatbread)

O-Omani Maldouf – A FlatBread made with Dates

P- Potato Apple Bread


R-Rye Flatbread (Icelandic)

S-Syrian Pita Bread

T-Tiganopsomo – The Greek version of fried bread


Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

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Venezuela's Flatbread - Arepa

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Recipe Rating

Angela / Only Crumbs Remain

Wednesday 31st of October 2018

These sound so yummy Renu, and another bake that you've introduced me too to :-) Thankyou for continuing to share with #Baking Crumbs, Angela x

Sandhya Ramakrishnan

Tuesday 23rd of October 2018

I have to try arepas sometime soon. In fact I still have to make all the pan fried breads. This looks so good and a great way to begin the day.


Monday 22nd of October 2018

wow girl, such a name Arepa of this flatbread. In the linkytool I thought who is this girl named Arepa in our group :)). Bread came out really nice. Looks very tasteful.

Padmajha PJ

Tuesday 16th of October 2018

I would love to have these with the hazelnut spread and a cup of coffee! Nice bread Renu.

Mayuri Patel

Sunday 14th of October 2018

Super duper flatbread, perfectly made. Its on my list for a long time but haven't made it as yet because I don't get the Harina. Wonder if the yellow maize flour we use for makki ki roti would work.


Sunday 14th of October 2018

Thank you, yes the yellow maize should work.