Sides · Venezuelan

Venezuelan Arepas

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 8, 2026

Arepas are golden corn cakes with a crisp shell and a soft, steamy center, and they only need four simple ingredients. You can split them and stuff them with cheese, beans, or shredded meat, or serve them plain alongside a stew. Once you get the hang of shaping them, they come together fast.

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Venezuelan Arepas

Why you'll love this

  • Just four pantry ingredients and no special skills needed.
  • Naturally gluten-free and vegan.
  • Crisp outside, tender inside, and endlessly stuffable.
  • Great fresh or reheated for quick meals.

EveryDayMeal recipe

Venezuelan Arepas

Prep
15m
Cook
25m
Total
40m
Serves
6
Level
Easy

Ingredients

  • 2 cups precooked white cornmeal (masarepa)
  • 2 1/2 cups warm water
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

Equipment

  • Large mixing bowl
  • Cast iron skillet, griddle, or nonstick pan
  • Baking sheet
  • Small bowl for water

Instructions

  1. Heat your oven to 410 degrees F so it is ready when the arepas come off the pan.
  2. Pour the room temperature water into a large bowl and stir in the salt until it fully dissolves, which helps season the dough evenly.
  3. While stirring with a fork or spatula, add the cornmeal a little at a time so it hydrates without forming lumps. Keep mixing until everything is smooth and combined.
  4. Let the dough rest in the bowl for 5 minutes. This masarepa has no gluten, so there is no need to knead, but resting lets it hydrate fully. It should feel smooth, firm, and easy to shape without cracking.
  5. While the dough rests, heat a griddle, comal, or cast iron or nonstick skillet over medium heat and brush it lightly with the oil.
  6. Set out a small bowl of water for wetting your hands, which keeps the dough from sticking and helps you smooth the edges.
  7. Scoop about 2 tablespoons of dough into damp palms and roll it into a ball. Press and rotate it between your hands into a disc about 3/4 inch thick and 4 inches wide, smoothing any cracks along the edge with wet fingertips.
  8. Cook the arepas in batches on the hot surface until each side turns golden, about 4 to 5 minutes per side. Watch them closely so they brown but do not burn.
  9. Transfer the browned arepas to a baking sheet and bake for 10 minutes. They are done when they puff slightly and sound hollow, like an empty box, when you tap the top.
  10. Serve hot, either split and stuffed with your favorite fillings or plain alongside a Venezuelan stew.

Tips from the kitchen

  • Keep your hands damp while shaping so the dough stays smooth and the edges do not crack.
  • If the dough feels dry or crumbly, work in a splash more water; if it is sticky, let it rest a couple more minutes.
  • Cook over steady medium heat, not high, so the outside crisps while the inside cooks through.

Estimated nutrition per serving: 180 cal · 4g protein · 36g carbs · 3g fat

Make it your own

  • Split and fill with shredded cheese, black beans, or shredded beef or chicken.
  • Add a handful of shredded cheese right into the dough for cheesy arepas.
  • Make smaller 2 inch discs for appetizer-sized bites.

Storing & make-ahead

Store cooled arepas in an airtight container in the fridge for up to 4 days. Reheat in a dry skillet or a 350 degree F oven until warmed through and crisp again. You can also freeze them for up to 2 months and reheat straight from frozen.

Good to know

What kind of cornmeal do I need?
Use precooked white corn flour labeled masarepa (such as PAN). Regular cornmeal or masa harina will not give you the same texture.
Why did my arepas crack while shaping?
The dough is likely too dry. Wet your hands and work in a little more water until it is smooth and malleable.
Can I skip the oven step?
The oven finish helps them puff and cook through. If your arepas are thin, you can cook them fully on the griddle, but thicker ones benefit from the oven.
How do I know they are done?
They should be golden on both sides and sound hollow, like tapping an empty box, when finished.

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