Arepas

1. 1

   Stir 2 1/2 cups hot water, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt together in a large bowl until the sugar and salt are dissolved.

2. 2

   Stir in 2 1/2 cups arepa flour, breaking up any clumps of flour, until the consistency is similar to mashed potatoes. Knead in 2 tablespoons room-temperature unsalted butter until uniformly combined.

3. 3

   Test the dough: Form a small portion into a ball and press it between the palms of your hands. If it cracks on the edges, mix more hot water into the dough 1 tablespoon at a time, testing between each addition, until it doesn’t crack when pressed and the edges are smooth. Cover and let sit for 10 minutes.

   10 min
4. 4

   With moistened hands, divide the dough into 8 portions (about 4 ounces or 1/2 cup each). Shape each into a 1/2-inch-thick patty that’s about 3 1/2 inches wide.

5. 5

   Heat a griddle or large nonstick frying pan over medium heat. Brush the griddle lightly with olive oil. Working in batches as needed, place as many arepas as will fit in the pan. Cook uncovered, flipping every 5 minutes or so, until the outside is golden-brown in spots and the center is the consistency of polenta, 20 to 25 minutes total. Brush the pan with more olive oil as needed between batches. Serve hot.

   5 min

Recipe Notes

1. 6

   General tips: This dough will look loose at first, but will stiffen as it absorbs the water while it sits. It is important that the final texture of the dough before cooking is like that of mashed potatoes.Make ahead: Arepas can be shaped up to 4 hours ahead before cooking; cover with plastic wrap and refrigerate. Follow the cooking instructions, adding about 2 minutes more to the covered cooking time.Storage: Arepas are best eaten immediately after cooking. Leftover arepas can be refrigerated in an airtight container for up to 4 days. Reheat in a 350ºF oven until heated through, about 10 minutes.