I make these at least once a week. They fall into my routine for quick meals. I learned to make them when I needed a low-effort dinner that fills the family. Arepas fit that need well. They cook fast and pair with many fillings.
I keep the dough ready in a bowl or in the fridge for one day. I shape and fry a few discs, then finish them in the oven. This lets me make a small batch or more for the week. The steps are simple and the work fits into a busy evening.
This recipe is a simple corn dough flatbread from parts of South America. It has a mild corn taste and a soft inside with a light crust. People often make it for breakfast, lunch, or a quick dinner. It serves as a vessel for many fillings. The taste changes by what you add inside. When warm, the outside is slightly crisp and the centre stays soft. This version is plain and easy, so it works for daily meals and for quick family cooking.
Why make this recipe
This dish is fast to start and cooks quickly. The dough needs only masarepa, water, and salt. You can add cheese or sugar for small changes. It fits many fillings like beans, cheese, or shredded meat. You can make a few or a larger batch at once. It keeps well in the fridge or freezer for later use. It uses few tools and low skill. For days when you want simple, filling food, this recipe saves time and lets you eat well with little fuss.
How to make this recipe
You mix the cornmeal with warm water and salt to form a soft dough. Let the dough rest briefly so it firms up for shaping. Divide and press the dough into discs, then pan-fry them until each side has a golden crust. A short bake after frying makes sure the centre cooks through. The heat makes a crisp shell while the inside stays tender. Expect a bit of oil on the pan and some steam when you slice them. The result is easy to open and ready for fillings once cooled slightly.
Ingredients
Pre-Cooked White Cornmeal (Masarepa): 2 cups – the essential base that gives the dough its grainy, tender texture. Warm Water: 2 1/2 cups – hydrates the cornmeal and forms the dough. Salt: 1 teaspoon – brings out the corn taste. Oil or Butter (for cooking): 2 tablespoons – helps form a golden crust and adds flavor. Cheese (optional): 1/2 cup shredded – melts into the dough for a richer interior. Filling of Choice: as needed – use beans, avocado, shredded chicken, or more cheese. Baking Powder (optional): 1/2 teaspoon – makes a slightly airier inside. Sugar (optional): 1 teaspoon – adds a touch of sweet in some versions.
Directions
Preheat your skillet over medium heat. If baking, preheat the oven to 375°F (190°C). In a bowl, mix warm water and salt. Gradually stir in masarepa, then knead gently until a soft dough forms. Add cheese or sugar if using. Lightly grease the skillet with oil or butter to prevent sticking. Divide the dough into 6–8 equal portions. Roll into balls and flatten into discs about 1/2-inch thick. Pan-fry the discs for 4–5 minutes per side until golden brown. Then transfer to a baking sheet and bake for 10 minutes to ensure they’re cooked through. Let cool slightly before slicing open. This keeps the centers soft and easy to fill. Fill with your favorites — think black beans, cheese, avocado, shredded meats — and dig in! Note: Resting the dough makes shaping easier. Frying first gives color and flavor. A short bake finishes the inside without overbrowning.
How to serve this recipe
Serve warm for the best texture. Slice each disc open like a pocket and add fillings. Simple combos work well: soft cheese and avocado, shredded meat with salsa, or beans and a little hot sauce. For breakfast, add eggs and cheese. For a light lunch, pair with a small salad or pickled onions. These fit casual meals and quick take-away lunches. They work well for kids and adults. Offer sauces or hot peppers on the side so each person can add heat or moisture to taste.
How to store this recipe
Cool the cooked discs to room temperature before storing. Keep them in an airtight container in the fridge for up to 4 days. To freeze, place parchment between each arepa and put them in a sealed bag for up to 2 months. Reheat from frozen in a skillet over low heat or in a 350°F oven until warm. To keep texture, reheat gently so the center warms without drying out. If dough sits overnight, it may firm; add a splash of water and knead before shaping.
Tips to make this recipe
Use warm water for a smooth dough. If the dough feels crumbly, add a little more water, a tablespoon at a time. If it feels too wet, add a touch more masarepa. Press discs evenly to cook through. Do not make them too thin or the center may dry out. Use a medium-high pan and watch the first batch—adjust heat if they brown too fast. Let them rest a few minutes before slicing to avoid tearing. For cheesy versions, mix some cheese into the dough for a soft, melty middle.
Variation
You can make a cheese-filled version by adding shredded cheese inside before pressing the discs. Try sweet versions by adding the teaspoon of sugar and serving with fruit or sweet spreads. For a gluten-free option, this recipe already fits without change. Swap butter for oil to change flavor. If you want a lighter interior, add the 1/2 teaspoon baking powder. Fillings vary by taste and what you have on hand, so the base stays the same while the toppings change to match the meal.
FAQs
Q: Can I skip the oven step? A: Yes. Cook longer in the pan and lower the heat to cook through. Q: Can I make the dough ahead? A: Yes. Store in the fridge up to one day. Cover it well. Q: Is masarepa the same as cornmeal? A: No. Masarepa is pre-cooked white cornmeal made for this style. Q: How do I reheat frozen discs? A: Thaw or heat from frozen in a skillet or oven until warm. Q: Can kids help shape them? A: Yes. The dough is safe and easy to press into discs.
Conclusion
This method gives a simple, reliable meal for many days. You can learn the basic steps and adapt fillings to what you have at home. For a step-by-step community-tested method, see the basic recipe on Allrecipes: basic recipe on Allrecipes. For background on the flatbread and its regional use, read the history on Wikipedia: history on Wikipedia. For a detailed cheese-filled take, try the cheese-stuffed method on Serious Eats: cheese-stuffed method on Serious Eats.
Print
Arepas
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A simple corn dough flatbread from South America, perfect for quick meals with a variety of fillings.
Ingredients
- 2 cups Pre-Cooked White Cornmeal (Masarepa)
- 2 1/2 cups Warm Water
- 1 teaspoon Salt
- 2 tablespoons Oil or Butter (for cooking)
- 1/2 cup Shredded Cheese (optional)
- Filling of Choice (as needed)
- 1/2 teaspoon Baking Powder (optional)
- 1 teaspoon Sugar (optional)
Instructions
- Preheat your skillet over medium heat and oven to 375°F (190°C) if baking.
- In a bowl, mix warm water and salt.
- Add cheese or sugar if using.
- Lightly grease the skillet with oil or butter.
- Divide the dough into 6–8 equal portions, roll into balls, and flatten into discs about 1/2-inch thick.
- Pan-fry the discs for 4–5 minutes per side until golden brown.
- Transfer to a baking sheet and bake for 10 minutes to ensure they’re cooked through.
- Let cool slightly before slicing open and adding fillings.
<li Gradually stir in masarepa, then knead gently until a soft dough forms.
Notes
Serve warm for the best texture. These are versatile and can be filled with various ingredients based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: South American
Nutrition
- Serving Size: 1 arepa
- Calories: 280
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
