Venezuelan arepas: the ‘flatbreads’ taking Miami by storm

Ingredients

• Water: 400ml
• Salt: 1 tsp
• Vegetable oil: 1 tbsp. for the dough
• White cornflour: 300g. pre-cooked
• Vegetable oil : for frying
• Sundried tomatoes: 300g
• Extra virgin olive oil
• Almonds: 30g
• Capers: 5
• Ricotta: 50g
• Salt
• Pepper
• Avocado: 1
• Lemon: juice of half (or lime)
• Burrata: 150g
• Mint leaves

Instructions

1. 1

   For the arepas: Pour the water,salt and oil into a large bowl. Stir well to dissolve the salt.

2. 2

   Now add the flour a little at a time,mixing with a spoon or your fingertips to combine all the ingredients thoroughly. When the dough is soft but firm,cover with cling film and leave to rest for 5 minutes.

3. 3

   Take the dough and divide it into small balls according to the desired size. Flatten the balls with your hands to form small discs 1-1.5 cm thick.

4. 4

   Heat a non-stick frying pan lightly greased with oil and,when it's hot,place the dough discs in the pan.

5. 5

   Cook the arepas over a medium heat for 3-4 minutes on each side until golden brown.

6. 6

   For the filling: Prepare the red pesto by combining the sundried tomatoes,extra virgin olive oil,almonds,a few capers and the ricotta. Blend until roughly combined,then season with salt and pepper. If desired,add a little chilli.

7. 7

   Slice the avocado and drizzle with a little lemon or lime juice to prevent it from turning brown. Tear the burrata apart with your hands.

8. 8

   Cut the arepas in half,leaving one end of the disc intact. Fill with avocado,burrata and red pesto,then serve.