Ingredients
Dry Ingredients
- 2 cups masarepa flour
- 2 teaspoons salt
- 2 teaspoons sugar (plus more to taste)
Wet Ingredients
- 2 tablespoons unsalted butter (at room temperature)
- 1½ cups mozzarella cheese (freshly shredded)
- ¼ cup whole milk
- 2½ cups water (lukewarm)
For Cooking
- 1 teaspoon nonstick cooking spray (for the skillet)
Instructions
- Combine Dry Ingredients and Butter: In a large mixing bowl, combine the masarepa flour, salt, and sugar. Add the room temperature butter and 1½ cups of shredded mozzarella cheese. Mix well to evenly incorporate all ingredients.
- Add Milk and Water to Form Dough: Pour ¼ cup of milk into the mixture and slowly add the lukewarm water while continuously mixing. Knead the dough until smooth and manageable, adjusting water quantity if necessary. Let the dough rest for 5 minutes to hydrate fully.
- Shape the Arepas: Divide the dough into 6 equal portions, rolling each into a ball. Flatten each ball into a disc approximately ½ inch thick to prepare for cooking.
- Cook the Arepas on Skillet: Heat a skillet over medium heat and spray it with nonstick cooking spray. Place the arepas on the skillet and cook for about 5 minutes on each side, or until they develop a golden brown crust and are cooked through.
- Cool and Serve: Allow the arepas to cool for a few minutes before serving to let the texture set and prevent burns when eating.
Notes
- Use lukewarm water to help the dough hydrate properly and be easier to knead.
- If the dough feels too dry, add a little more water gradually; if it’s too sticky, add a bit more masarepa flour.
- Freshly shredded mozzarella melts better and provides more flavor than pre-shredded cheese.
- You can split the arepas after cooking and add additional fillings if desired.
- Cooking on medium heat ensures the arepas cook through without burning the exterior.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Venezuelan
- Diet: Vegetarian
