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2 Cups corn for arepas

1 Teaspoon salt

2 Cups water


                In a bowl mix the flour with the salt. Stir in the water to make a rather stiff dough. Let the dough stand for 5 minutes, then form into balls flattened slightly to 3 inches wide about ½ inch thick. Cook on a heavy, lightly greased griddle over moderate heat for 5 minutes per side, then bake in a preheated 350 oven 20-30 minutes, turning during cooking. They are cooked when they sound hollow when taped. Serve hot.

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