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Arepas 1

An easy stepped tutorial on how to make Arepas Recipe! Just simple methods are required to make this Arepas Recipe. Learn how to make this perfect side or base for a sandwich! 

Latin American breakfast, specifically in countries such as Venezuela and Colombia, Arepas with several ingredients to fill like chicken, meat, black beans, fried plantain. All on a wooden rustic table

How to Make Arepas

This recipe requires 30 minutes1 bowl, and just 3 ingredients: salt, water (which we don’t count as an ingredient), oil for cooking, and areparina or masarepa, which is a special pre-cooked corn flour specifically for making arepas.

Arepas 1


An easy, step-by-step tutorial on how to make arepas! Just 3 ingredients and simple methods required. The perfect side or base for a sandwich! 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Gluten-Free, Latin-Inspired, Vegan
Servings 6
Calories 235 kcal


  • cups  warm water
  • 1   tsp heaped sea salt
  • cups   (a.k.a. masarepa – not cornmeal or masa harina // we mixed white and yellow from PAN and GOYA brands – see notes for masa harina modification)
  • Tbsp  avocado, coconut, or vegan butter for cooking (if avoiding oil, just omit and be sure your pan is non-stick)


  • Preheat oven to 350 degrees F (176 C). Set out a baking sheet and line with parchment paper. And to a large mixing bowl, add water and salt. Stir to combine and dissolve salt. 
  • A little at a time, add the areparina and stir with a whisk or your hands (our preferred method). You may work your way all the way up to two cups, although we typically have 1-2 Tbsp leftover. You’re looking for a dough that doesn’t easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes. We did mix both white and yellow areparina as inspired by Teote (optional). 
  • Uncover, grab a large handful of dough, and roll into a ball (as the recipe is written, our batch made 6 large arepas, but it could also make 8-10 smaller arepas). 
  • Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc (for thinner, crispier arepas, press closer to 1/4 inch). If it cracks a lot on the sides, your dough may need 1-2 (15-30 ml) more water. A little cracking is OK – just use your hands to close the cracks by gently patting along the edges (see photo).
  • Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Once hot, add a little oil and swirl to coat. Then add arepas, giving them a little room in between so they don’t touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You’re looking to form a crust. Then flip and cook for 2-3 minutes more or until the underside is also browned.
  • Transfer to your parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and a little more golden brown in color. Some people like to slice into them immediately, but I find they can be a little doughy in the middle at that stage, so I prefer to let them cool for 5-10 minutes and serve while they’re warm but not piping hot.
  • To enjoy, slice in half and enjoy as is, spread both sides with vegan butter and a little maple syrup (YUM), or cut the arepa 3/4 of the way around, leaving a seam on the edge so you can “stuff” it like a pita. Fillings could include everything from black beans to rice to guacamole or even our Vegan Barbacoa!
  • Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. If reheating frozen uncooked arepas, I’d recommend letting them thaw first and cooking them as instructed.
Keyword Arepas, Arepas easy recipes

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A renowned teacher, Blogger, Computer Technician, Graphics Designer, Social Scientist, and Entrepreneur, who believes in Market concepts and Computer technology. Oluwatobi is the founder (CEO) of a top leading Food blog in Nigeria (
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