Printable Venezuelan Arepas Recipe Card

In a medium-sized bowl, add the warm water. Slowly add the salt and cornmeal. Stir with a wooden spoon or your hand until a soft dough forms. It should come cleanly away from the sides of the bowl and your fingers. Add more water or cornmeal as needed if the dough is too dry or too sticky.

Let dough sit in bowl for 5 minutes. 

Heat a layer of vegetable oil in a cast-iron skillet over medium heat. Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten between your palms to make a disc about 1/4"-1/2" thick.

Fry each corn cake in the skillet for about 5 minutes on each side or until golden brown.

Use a serrated knife to slice each arepa in half and then fill with your desired fillings. You can also leave it whole and eat as a side dish.