The Arepas (Small Fried Breads) originated in South America (mainly Colombia and Venezuela). However, they are prepared with corn-based flour. In Puerto Rico, we prepare the arepas with white flour. The Arepas are great for breakfast with a cup of Puerto Rican coffee. If you go to the coastal area of the island, these fried breads are served with fish. They can also be accompanied with stewed beans.
In our culture, many individuals use the terms “arepas” and “domplines” interchangeably for the fried breads. This also depends where you live on the island. The arepas can be prepared with or without coconut milk. They can also be filled with your favorite meat or fish.
During my mom’s era, these fried breads were known as Yaniclecas. A term that I am familiar with and is no longer used today when referring to the fried breads. The Yaniclecas were much larger and thinner compared to the Arepas today.
Preparing the Dough for the Arepas!
In a large bowl, add 4 cups all-purpose flour, 1½ teaspoons salt (low sodium) or 1 teaspoon of regular salt, and 1½ teaspoons baking powder. Mix all the ingredients until well blended, using a whisk. Many recipes call for sugar, but I only add the sugar when preparing coconut arepas.
Place 5 tablespoons of chilled unsalted butter into the flour mixture. If you prefer, you can use margarine or vegetable shortening.
With a dough blender, cut the butter thoroughly into flour until it has a coarse meal texture.
Pour at least ¼ cup of water at room temperature.
NOTE: Initially I measured 1¾ cups of water, but only used 1¼ cups of water.
Stir the dough with a spoon, and continue pouring small amounts of water until the dough holds together.
The dough should have a slightly wet texture where it sticks to your fingers.
With clean hands, work the dough inside mixing bowl until the dough is formed.
The dough is formed.
Kneading the Dough!
Remove the dough (should still have somewhat a sticky consistency) from bowl, and place onto a lightly floured surface.
Knead the dough for approximately 3 to 4 minutes or until it has a smoother texture. If the dough gets too sticky to handle, then add more flour to the surface.
When the dough no longer sticks to your hands or countertop, it has the right consistency. Place the dough in a bowl, and cover with a kitchen towel. Allow to rest for 30 minutes.
Shaping the Dough for the Arepas!
The dough has rested for 30 minutes. Remove a small portion of dough, and with the palms of your hands, roll the dough into 1½ inch balls. Set them aside and repeat this process.
All the dough balls are formed. Place one dough ball on a clean countertop with no flour on the surface.
Flatten the dough ball with the palm of your hand.
Stretch the dough with your fingers to form a 3½ to 4-inch circle with a ¼-inch thickness. Turn it to the other side to smooth the surface.
As you form the arepas, place them on a plate. This is 4 inches. You can use a rolling pin if you prefer.
NOTE: You can also make them smaller and/or thicker.
Frying the Arepas!
Carefully place the arepas into skillet over medium heat. Fry until they have golden color on one side. If the arepas are browning to quickly, then reduce heat to avoid undercooked dough inside.
Once the dough comes into contact with the heated oil, it starts to create these air bubbles.
They have a nice golden color on one side so turn them over to the other side.
Both sides of the arepas have a golden color. Reduce heat when removing from skillet. Place on a plate lined with paper towels to absorb the excess oil.
Serving the Arepas (Small Fried Breads)!
The Arepa has a flaky outer crust and a soft bread texture inside.
The Arepas should be served warm to experience the aroma of fried bread, the outer crispy crust, and the flavor of soft bread interior.
They are great for breakfast with a cup of Puerto Rican coffee. If you go to the coastal area of the island, these fried breads are served with fish. They can also be accompanied with stewed beans.
Click on the button below to watch my YouTube video on How to Prepare Arepas!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Arepas
- Prep Time: 1 Hour 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 Arepas 1x
Description
Arepas are small fried breads that are served warm to experience the outer crispy crust and delicious soft bread inside.
Ingredients
- 4 cups all-purpose flour
- 1½ teaspoons salt (low sodium) or 1 teaspoon of regular salt
- 1½ teaspoons baking powder
- 5 Tablespoons Unsalted Butter
- 1¾ cups of water (More or Less)
- Canola Oil or Avocado oil for Frying.
Instructions
- In a bowl, add the flour, salt and baking powder. Stir until well blended with a whisk.
- Place butter into flour mixture, and cut the butter thoroughly into flour with a dough blender.
- Gradually pour 1¾ cups of water (more or less) at room temperature in small amounts. After each pouring of water, stir with a spoon until dough holds together.
- With clean hands, work the dough inside mixing bowl until the dough is formed. The dough should slightly stick to your fingers.
- Place dough onto a lightly floured surface. Knead the dough for approximately 3 to 4 minutes. If the dough gets too sticky to handle, then add more flour to the surface.
- When the dough no longer sticks to your hands or countertop, it has the right consistency. Place the dough in a bowl, and cover with a kitchen towel. Allow to rest for 30 minutes.
- Remove small amount of dough and with the palms of your hands, roll the dough into 1½ inch balls and set them aside. Repeat this process.
- Flatten the dough ball with the palm of your hand, and stretch the dough with your fingers to form a 3½ to 4-inch circle with a ¼-inch thickness. Turn it to the other side to smooth the surface. Set aside.
- Carefully place the arepas into skillet over medium heat. Fry until they have golden color on both sides, turning them over.
- Place on a plate lined with paper towels to absorb the excess oil. Serve warm.
Notes
I only used 1¼ cups of water. However, many times I use the entire 1¾ cups of water based on the humidity level.
Prep Time includes 30 minutes of resting.
- Category: Breads
- Method: Frying
- Cuisine: Puerto Rican
Keywords: Arepas, Fried Breads
