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Ingredients (Measurement Conversion Calculator) 1 pinch Salt
1 teaspoon Olive Oil
2 cups arepa Flour (masarepa)
2 1/2 cups warm Water
Directions
Pour water into mixing bowl, stir in arepa flour and salt. Continue stirring until a soft dough forms. Knead gently until the dough feels smooth. Tear off ping-pong-ball-size pieces of the dough and shape them into 3 inch patties, about 1/2 inch thick. Heat 1/2 tsp oil in large nonstick skillet over medium heat. Add 6 arepas and cook, turning once, until golden and crusty on the outside, 3-4 minutes per side. Transfer to a heated plate and keep warm; repeat with remaining oil and arepas. Serve at once. Store leftovers in a zip-lock freezer bag in the fridge for up to 3 days or freeze for 1 month. 1 point per serving (1 arepa). Variations: Try making arepas with warmed fat-free milk instead of water, and when kneading the dough, knead in 1/2 cup shredded fat-free mozzarella cheese. Add 1/2 point. To reheat leftovers, wrap them in foil, place on baking sheet and heat at 350F until hot (about 10 minutes). Remove the foil and bake 5 more minutes to crisp. For best results, thaw in refridgerator overnight.
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Served as main course. Non-vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat and
Serves: 12
Time to make: < 30 min
Preparation time: 10 minutes
Cooking time: 18 minutes
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