How to Make Perfect Venezuelan Arepas Every Time

These tasty corncakes are a staple in South American cuisine. Venezuelan Arepas are super easy to make, this recipe is prepared with only three ingredients. The dough is made with Harina Pan, salt, and water - that's it! Serve them warm as a breakfast treat or stuffed with cheese, deli meats, or our favorite Avocado chicken salad (Reina Pepiada)
RECIPE
Ingredients
2.5 Cups Harina Pan White Cornmeal
2 Cups Water, lukewarm
2 Tsp. Salt
Cooking oil for frying
Additional water to work the dough.
Tools: kitchen towel, mixing bowl, griddle or sauté pan
Preparation:
Add water and salt to a mixing bowl and stir to dissolve.
Slowly add the cornmeal a 1/3 at a time and gently mix with your hands to form the dough.
Rest dough for 5 minutes covered. Heat up your griddle or pan on medium low heat.
Scoop out the dough into balls about the size of a golf ball or a bit bigger. Use additional water to work the dough and add some to the dough if it feels a bit dry. Flatten the balls into 1/2-inch-thick disks with the palm of your hands and give them a round edge.
Place a tsp or 2 of oil into a pan and begin cooking the arepas until they form a light brown crust on each side, usually taking 2-3 minutes per side. Once cooked you can set aside for later to be reheated in the oven or serve right away.
Enjoy!

[@burleson1125]

What temperature to you put the griddle on? I also use Mazareapa to make my arepas.