Arepa

Ingredients for 5 servings:

• 500 g corn flour, white, the slightly coarser
• 1 liter of water (approximately)
• 1 tsp salt
• 1 pack of ham or similar
• 1 pack of cheese
• some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from Venezuela

Put the corn flour in a bowl, then add the salt. Gradually add a little water to the corn flour and knead vigorously with your hands. Repeat this process until the dough is nice and soft and no longer sticks to the bowl. You may need more or less water, depending on the corn flour. Heat a small pan (preferably with a lid). Add a little oil to the pan and spread it with a kitchen towel so that the pan is only lightly coated with oil. Take a portion of dough about the size of a tennis ball and shape it into a ball. Gradually, pat it with both hands until it forms a flatbread about 5 mm thick. Place this flatbread in the pan (over low heat) and fry for about 5 minutes on each side. It shouldn’t get too brown. You can tell if the arepa is cooked through by taking it out of the pan and tapping it. If it sounds hollow, it’s done. Yes, I know it’s hot, but you get used to it. As soon as the arepa is cooked, transfer it directly from the pan to a plate and cut it in half, like a bread roll. Spread some butter on one side. Then add a slice of ham and cheese, if desired. Then close the arepa and eat.