Arepa is a dish from Venezuela and Colombia, usually consumed in the morning and can be served with accompaniments and toppings, such as cheese, butter, avocado, scrambled eggs, jelly, or even split open and used to make sandwiches.
- 2 cups pre cooked white corn meal -> masarepa
- 2 cups warm water
- 1 teaspoon vegetable oil
- 1 teaspoon salt
- 12 slices mozzarella cheese
- In a bowl, combine the masarepa flour, the oil and the salt. Add the water slowly til the masarepa absorbs it. Mix until dough forms.
- Knead the dough until smooth and manageable.
- Form a big ball of dough and cover with a kitchen towel for around 10 min for the dough to hydrate. If you think the dough is too dry after those 10 min, add a little bit of water at a time.
- Divide the dough into 6 equal parts and form medium dough balls.
- Cut a Ziploc bag in half and place a single dough ball in the middle.
- Shape the dough into a disc (1/3 inch thick and 4 to 6 inches wide) using your hands. Repeat this step for each arepa.
- Pre heat your griddle to medium low heat.
- Once the griddle is hot enough, add the arepas and grill until golden brown. ( 7 minutes for each side)
- Once the arepas are cool enough to handle, split them open and stuff with the mozzarella cheese, 2 slices for each one.
- Place them back in the griddle and grill until the cheese melts. (3min for each side)
- Serve immediately!