Arepas telitas

Ingrédients

• 2 1/2 cups water (600 ml)
• 2 cups Harina P.A.N. — pre-cooked corn flour (280 g)
• Sea salt to taste

Préparation

1. 1

   In a mixing bowl, combine the water with salt to taste. Add the Harina P.A.N. little by little, stirring with a Danish dough whisk, balloon whisk, or fork, until no lumps remain.

2. 2

   Knead briefly by hand until the dough is smooth and compact.

3. 3

   Let the dough rest for 5 minutes so the flour finishes absorbing the water.

4. 4

   Preheat the oven to 350°F (175°C). Preheat the budare, griddle, or skillet over medium-high heat.

5. 5

   Divide the dough into 10 balls of 95 g each.

6. 6

   Cover a 4-inch (10 cm) plastic lid with plastic wrap. Place one dough ball in the center, cover with the remaining plastic wrap, press a flat board on top, and push down until the dough forms a circle 4 inches (10 cm) in diameter and ⅓ inch (8 mm) thick. Repeat with the remaining balls.

7. 7

   Using the plastic wrap, peel each arepa onto the palm of your hand. If there are any cracks around the edges, wet your fingertips and smooth them out.

8. 8

   Cook the arepas on the budare for 3 minutes, flip with a spatula, and cook for another 2½ minutes, until a thin golden crust forms on the outside.

9. 9

   Transfer the arepas to the lower rack of the oven and bake for 2 to 3 minutes, until they start to puff up: the outer layer separates from the center and the arepa inflates slightly. At that point they're cooked through and ready to eat.