Colombian arepas (cornmeal cakes)

 

 Arepas, crisp on the exterior and soft on the inside, are one of Colombia's most popular delicacies, eaten in virtually every family for breakfast, lunch, or supper. Although arepas can be topped or filled with butter, cheese, eggs, ham, or steak, they're also delicious on their own, like in this recipe.

 

Ingredients

 

1 1/3 cups pre-cooked white cornmeal, such as masarepa

1/2 cup more if needed, depending on the brand

1 1/3 cups warm water

1/4 teaspoon salt (or a little more if you prefer)

cooking oil spray

 

In a mixing basin, combine 1 1/3 cup cornmeal, warm water, and salt, and mix thoroughly with a spoon. If the masarepa box directions call for it, knead the dough in the bowl for 3 minutes, moistening hands if the dough sticks. Allow the dough to rest for 5 minutes.

The dough should be stiff enough to keep its shape when formed into disks (see next step). If necessary, add additional masarepa until the desired consistency is reached.

 

Divide the mixture into four equal halves and roll each into a ball. Gently flatten each into a disk approximately 4 inches wide and 1/2 inch thick with your hands and place on a platter.

Place a large nonstick frying pan over medium heat and cook until droplet sprinkled on top flutter in the pan. Coat the pan with cooking spray. Cook, rotating once, until golden brown, about 4 minutes on each side (cook in two batches if they don't all fit). Serve immediately.