serves
6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 320 g (2 cups) cornmeal flour (see Note)
- 1 tbsp salt
- 1 tbsp oil, plus extra to cook
- 435 ml (1 ¾ cups) water
- raspberry jam, to serve
Resting time 5 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Combine the flour and salt in a bowl. Add the oil and water and mix until you have a soft dough. Allow to rest for 5 minutes. Roll the dough into 6 equal-size balls. Flatten each ball with the palm of your hand and, then, using a rolling pin, roll into circles 10 cm round and about 1 cm thick.
Place a large frying pan over medium high heat, add 1 tsp oil and cook the arepas in batches for 2–3 minutes on each side until golden, adding more oil where necessary. Place cooked arepas in a low oven to keep warm while you cook the remainder.
Serve the arepas warm with your choice of topping.
Note
• Cornmeal flour, also called harina pan can be found in Latin delicatessens.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
