The GüdDish Arepas

We studied 57 recipes from around the world and combined the gold standard 9. Then we built the BEST!

Arepas. The GüdDish.

Serves 8 arepas · 15–20 min prep · 35–45 min total · 4 steps

Ingredients

Ingredients for Arepas
  • 2 cups masarepa (precooked cornmeal, such as P.A.N.)
  • 2 1/2 cups warm water
  • 2 tablespoons vegetable oil or butter, for the pan
  • 1 teaspoon kosher salt

What the best recipes taught us

  • Rest the dough for five minutes. If you skip the rest, the cornmeal stays dry and the dough cracks when you press it.
  • Cook the arepas over medium heat until both sides are golden brown. If the arepas are underdone, the centers will stay doughy.

Method

  1. 1
    Soft yellow masarepa dough in a bowl
    21/2cwarm water
    1tspkosher salt
    2cmasarepa

    In a large bowl, stir the salt into the warm water until dissolved.

    Add the masarepa a little at a time, mixing with your hand until a soft dough forms that holds together and does not crack at the edges.

    Cover and rest 5 minutes so the cornmeal soaks up the water. If the dough cracks when you press it, wet your hands and knead in a splash more water.

  2. 2
    Eight masarepa disks shaped and ready to cook

    Divide the dough into 8 equal pieces. Roll into balls, then flatten into disks about 1/2 inch thick and 3 to 4 inches across. Smooth the edges with wet hands.

  3. 3
    Arepas cooking on a griddle until deep golden
    2tbsvegetable oil or butter

    Heat a large skillet or griddle over medium heat. Film with the oil or butter.

    Cook the arepas until deep golden on the bottom, 5 to 7 minutes. Flip and cook the other side the same way.

    If the centers are still doughy, lower the heat and cook a few minutes more, or finish in a 350°F oven for 10 minutes.

  4. 4
    Eight cooked arepas on a plate

    Let the arepas cool for a minute. Serve them whole.