Bread Story
Simple ingredients. Incredible results. Arepas have been feeding families across Venezuela for generations. Crisp and golden on the outside, soft and fluffy in the middle, they're designed to be split open and packed with your favourite fillings. Breakfast, lunch or dinner—they never disappoint.
You’ll Need
Makes 8 arepas
For the Dough
500g pre-cooked white cornmeal (masa arepa)
700ml warm water
2 tsp sea salt
2 tbsp vegetable oil
To Finish
Olive oil spray
Optional but Dangerous
Pulled beef
Shredded chicken
Mature Cheddar
Mozzarella
Avocado
Black beans
Fried bacon
Fried egg
Method
In a large bowl, stir the sea salt into the warm water.
Gradually add the cornmeal while stirring continuously until a smooth dough forms.
Leave the mixture to rest for 5–10 minutes to allow the cornmeal to fully absorb the water.
Knead gently for a minute until the dough is smooth and easy to shape.
Divide into eight equal portions.
Roll each portion into a ball before gently flattening into discs approximately 10cm wide and 2cm thick.
Lightly spray both sides with olive oil.
Preheat the air fryer to 190°C.
Arrange the arepas in a single layer and air fry for 14–16 minutes, turning halfway through, until golden
brown with a lightly crisp crust.
Remove from the fryer and leave to cool for 5 minutes.
Carefully slice each arepa around the edge to create a pocket, taking care not to cut all the way through.
Fill generously with your favourite ingredients and serve immediately.