Arepa is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela. It has a great variety of uses and is often eaten for breakfast with jam or split for sandwiches.
I came across this recipe in the latest issue of Bon Appetit magazine, and seeing that it was vegan, gluten and soy free I just had to try it. I really liked the simplicity of the recipe and the result was a nice little corncake, a lot like an English muffin, crispy on the outside and tender on the inside.
I stuffed mine with a spicy Mexican bean and cheese filling, but I imagine you could serve them with just about anything.
recipe courtesy Bon Appetit magazine
2 cups masarepa (pre-cooked cornmeal, not masa harina or corn flour, this is very important)
2 tsp. kosher salt
2 1/2 cups warm water
2 tbsp. vegetable oil
Mix masarepa with salt in a bowl. Make a well in the center and stir in the water with a wooden spoon until there are no lumps. Allow to sit for five minutes to hydrate the mixture. Knead mixture a few times then divide into 8 portions, forming each into a ball then patting into a small cake about 1/2 inch thick.
Heat 1 tbsp. oil in a large non-stick skillet and place four arepas to cook, covered, until brown, about 6-8 minutes. Turn and cook the other side, uncovered about 6-8 minutes. Remove and cool on a wire rack. Repeat with 1 tbsp oil and remaining arepas. When cool enough to handle, split and fill as desired.