J. Kenji Lopez-Alt's recipe for Venezuelan style arepas.


  • Masarepa (1.5 cups)
  • Water (1 cup, more as needed)
  • Vegatable Oil (1 tsp)
  • Salt
  • Butter (2 tsp)


  1. Preheat the oven to 325°F.
  2. Combine masarepa, water, and vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms. If the edges crack, knead in more water, 1 tablespoon at a time, until dough is supple and smooth but not sticky. Season dough to taste with salt.
  3. Cover and set aside for 5 minutes.
  4. Divide dough into 4 even pieces and roll into balls.
  5. Flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.
  6. Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat.
  7. Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about 5 minutes longer.
  8. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer.
  9. Remove from oven, let rest 5 minutes, split, fill, and serve.

Venezuelan Arepas