In a recent post I mentioned a common Venezuelan treat, arepas. Arepas are traditional Venezuelan flatbread sandwiches made with maize flour and cheese. Often meat is added. Variations such as avocado or sour cream are quite tasty as well. Here is a typical arepas recipe:
Arepas (Venezuelan Flatbreads)
- 300 grams maize flour (preferably the type intended for arepas)
- 1 tsp salt
- 100g white cheese, grated
- 500 ml cold water (or more, if needed)
Combine the flour, salt and cheese in a large bowl then add just enough of the cold water to make a firm (but slightly moist) dough. Cover the bowl and set aside for the dough to rest for 5 minutes).
Divide the dough into 10 pieces and roll these into balls. Flatted each ball slightly then lightly oil a griddle pan and place over medium heat. Once hot cook the arepas on this for about 5 minutes per side, or until a light golden brown curst forms. Transfer the part-cooked arepas to a baking tray and place in an oven pre-heated to 180);C. Bake for about 20 minutes, turning them every five minutes or so, until they are cooked through. Serve immediately.
Traditionally these flatbreads are served with a black bean stew.