Telita Arepas Recipe

If arepas have never quite worked out for you, this method is a game changer: easy dough, perfect shape, and even cooking. Start with telitas, then adjust the thickness to your liking. Once you get the hang of it, making arepas becomes second nature.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1In 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. 2Knead briefly by hand until the dough is smooth and compact.
3. 3Let the dough rest for 5 minutes so the flour finishes absorbing the water.
4. 4Preheat the oven to 350°F (175°C). Preheat the budare, griddle, or skillet over medium-high heat.
5. 5Divide the dough into 10 balls of 95 g each.
6. 6Cover 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. 7Using 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. 8Cook 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. 9Transfer 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.