From our family to yours.

We've been thinking of you and wanted to say hello. We are staying at home and doing much more cooking lately so we though you might enjoy this recipe of gluten free Venezuelan arepas. Until we see you again, stay safe.
 

Ingredients

• 2 1/2 cups of water
• 1 teaspoon of salt
• 2 cups Harina P.A.N 

Instructions

• Wash your hands
• In a medium bowl add lukewarm water and salt. Mix until the salt is dissolved.
• Slowly add the harina P.A.N. Quickly whisk the flour into the water, making sure that it dissolves without lumps.Let rest 5 minutes to thicken.
• Preheat a non-stick 11-inch griddle over medium heat. If you don't have a griddle you can use a skillet instead.
• After 5 minutes knead the dough with your hands. The dough should be firm enough that it holds its shape without cracking when molded. If it is too soft add a little more of harina P.A.N; if too hard add a little more water.
• Form balls and flatten them gently until they’re about 1/2-inch thick discs 4 to 6 inches in diameter.
• Place the discs on the preheated griddle and cook the arepas for 5-7 minutes on each side or until lightly golden brown.
• Split each arepa in half and fill them with whatever you like: cheese, ham, egg, beans, chicken, beef, tuna ... your creativity is the limit!
• Serve hot.

Notes

1.- It is common to spread butter inside the arepa before filling. Totally optional but highly recommended.