Homemade arepas

• Vegan
• Gluten free

• Baking & Spices

  • 2 cups P.a.n white cornmeal, pre-cooked
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Liquids

  • 2 1/2 cups Water

Found on homegrownandhealthy.com

Description

Ingredients

• 2 1/2 cups warm water
• 1 tsp salt
• 2 cups pre-cooked P.A.N white cornmeal
• Vegetable oil, for frying*

Directions

• Stir water and salt together in a large bowl until salt dissolves. Adding the cornmeal half a cup at a time, gradually stir it into the water using your fingers. Work the mixture until it forms a soft, moist and pliable dough.
• Divide dough into 8 golf ball-size balls and pat each one into a hockey puck-shaped patty.
• Heat oil in a skillet over medium-high heat until very hot. Cook arepas for 4-5 minutes on each side, or until golden brown. Transfer cooked arepas to a plate lined with paper towel to drain until cool enough to handle.
• Wipe the skillet down with a paper towel to remove any crumbs and to prevent the oil from burning before cooking the next arepa.
• Slice halfway through each arepa horizontally to form a pita-like pocket if wanting to make a sandwhich. Alternatively, leave the arepa whole and use as a pizza base.