Sides · Latin American

Homemade Arepas

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 24, 2026

These simple corn cakes are crisp on the outside, soft in the middle, and made with just three ingredients you probably already have. They start on the stovetop to build a golden crust, then finish in the oven until they sound hollow when you tap them. Serve them warm with butter, cheese, or alongside almost any meal.

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Homemade Arepas

Why you'll love this

  • Just three pantry ingredients.
  • Crisp crust with a soft, tender center.
  • Naturally gluten-free and vegetarian.
  • Pairs with breakfast, lunch, or dinner.

EveryDayMeal recipe

Homemade Arepas

Prep
10m
Cook
30m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 1 cup corn flour (masarepa)
  • 1 teaspoon salt
  • 1 1/4 cups warm water

Equipment

  • Mixing bowl
  • Skillet
  • Baking dish
  • Oven

Instructions

  1. Stir the salt into the warm water until it dissolves, then place the corn flour in a mixing bowl.
  2. Pour the salted water into the flour a little at a time, stirring as you go, until all the liquid is absorbed and a soft, smooth dough forms that holds together without cracking.
  3. Let the dough rest for 5 minutes so the corn flour fully hydrates, which keeps the arepas tender rather than gritty.
  4. Divide the dough and shape it into round patties about 3 inches wide and 1/2 inch thick, smoothing any cracks around the edges with damp fingers.
  5. Warm a lightly greased skillet over medium heat and cook the arepas slowly until a golden crust forms on each side, about 4 to 5 minutes per side.
  6. Transfer the arepas to a baking dish and bake at 350 degrees F for about 20 minutes, until they feel firm and sound hollow when you tap them.
  7. Serve warm, split open and filled with butter or cheese if you like.

Tips from the kitchen

  • Swap the water for warm chicken or beef broth to give the arepas deeper, savory flavor.
  • If the dough cracks when you shape it, it is too dry, so work in a splash more warm water a teaspoon at a time.
  • Keep the skillet at medium heat, not high, so the crust turns golden before the outside burns.

Estimated nutrition per serving: 120 cal · 2g protein · 26g carbs · 1g fat

Make it your own

  • Use warm broth instead of water for a richer taste.
  • Stir shredded cheese into the dough before shaping.
  • Split the baked arepas and stuff them with eggs, cheese, or shredded meat.

Storing & make-ahead

Store cooled arepas in an airtight container in the fridge for up to 3 days. Reheat in a skillet or a 350 degrees F oven until warm and crisp again. You can also shape the dough ahead and cook when ready.

Good to know

What kind of corn flour should I use?
Use precooked corn flour (masarepa), which is made for arepas. Regular cornmeal or cornstarch will not give the same texture.
Why did my arepas turn out dry?
The dough was likely too dry or overbaked. Add a little more warm water until the dough is smooth, and check them at the 20 minute mark.
Can I skip the oven step?
You can cook them fully in the skillet, but the oven ensures the thick centers cook through and turn hollow-sounding.
Are these gluten-free?
Yes, corn flour contains no wheat, so these arepas are naturally gluten-free.

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