A daily bread in Colombian and Venezuelan cooking, arepas are made by kneading cornmeal with lukewarm water, shaping it into flat rounds, and cooking them on a griddle. Naturally gluten-free, with the subtle sweetness of corn, they pair easily with any meal.
Mix the cornmeal with the salt and cooking oil. Gradually add the lukewarm water as you knead, until you have a soft dough that does not crack.
Cover the dough and let it rest for 5 minutes.
Pinch off pieces of dough and shape them by hand into flat rounds. Cook over medium heat on a hot, lightly oiled griddle or skillet until golden on both sides and cooked through.
Important: Add the water gradually while kneading the cornmeal; otherwise, the dough may become too wet or too dry and crack. This recipe contains no wheat flour, but beware of cross-contact with gluten-containing ingredients.
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