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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, Cornmeal, FlatBread, Gluten Free, 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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu