Andean Wheat Flour Arepas
During my travels through the Andes, I discovered these delightful wheat flour arepas that locals call 'arepitas andinas'. Unlike the more common corn arepas, these are slightly sweet and incredibly fluffy. I fell in love with them instantly, and since then, I've been perfecting the recipe.
Unlike the more common cornmeal arepas, these beauties from the Andean states of Táchira, Mérida, and Trujillo are made with wheat flour. Their texture is closer to a fluffy flatbread or a scone. They are traditionally cooked on a 'budare' or a flat griddle until golden. The key is a gentle kneading and not overworking the dough, which keeps them tender. Serve them warm for breakfast with nata andina (a type of clotted cream) or a slice of salty, fresh white cheese like queso telita or palmita.
7Ingredients
- 500 g All-purpose flour(plus extra for dusting)
- 50 g Granulated sugar
- 10 g Baking powder(approx. 2 teaspoons)
- 5 g Salt(approx. 1 teaspoon)
- 60 g Unsalted butter, cold and cubed
- 1 Large egg(lightly beaten)
- 240 ml Whole milk, lukewarm(around 40°C / 105°F)
Nutrition Facts
Instructions
In a large bowl, whisk together the flour (500g), sugar (50g), baking powder (10g), and salt (5g).
Add the cold, cubed butter (60g) to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
In a separate small bowl, lightly whisk the egg and then mix it with the lukewarm milk (240ml).
Pour the wet ingredients into the dry ingredients. Mix with a fork or spatula until a shaggy, slightly sticky dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes, just until it comes together into a smooth ball. The dough should be soft and pliable.
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15 minutes. This allows the gluten to relax, making the arepas more tender.
Divide the dough into 8 equal portions (about 110g each). Roll each portion into a ball, then flatten it with your palms into a disk about 10-12 cm (4-5 inches) in diameter and 1 cm (a bit less than 1/2 inch) thick.
Preheat a large, non-stick skillet, cast-iron pan, or budare over medium-low heat. Cook the arepas in batches for 6-8 minutes per side, until they are golden brown and cooked through. They should sound hollow when tapped.
Serve immediately while warm. You can split them open and fill them with cheese, butter, or nata.
Chef's Tip
For an extra tender crumb, you can substitute half of the milk with buttermilk. If the dough feels too sticky, lightly flour your hands and surface, but avoid adding too much extra flour as it can make the arepas tough.
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Andean Wheat Flour Arepas
Ingredients
- 500 g All-purpose flour (plus extra for dusting)
- 50 g Granulated sugar
- 10 g Baking powder (approx. 2 teaspoons)
- 5 g Salt (approx. 1 teaspoon)
- 60 g Unsalted butter, cold and cubed
- 1 Large egg (lightly beaten)
- 240 ml Whole milk, lukewarm (around 40°C / 105°F)
Instructions
- In a large bowl, whisk together the flour (500g), sugar (50g), baking powder (10g), and salt (5g).
- Add the cold, cubed butter (60g) to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- In a separate small bowl, lightly whisk the egg and then mix it with the lukewarm milk (240ml).
- Pour the wet ingredients into the dry ingredients. Mix with a fork or spatula until a shaggy, slightly sticky dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes, just until it comes together into a smooth ball. The dough should be soft and pliable.
- Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15 minutes. This allows the gluten to relax, making the arepas more tender.
- Divide the dough into 8 equal portions (about 110g each). Roll each portion into a ball, then flatten it with your palms into a disk about 10-12 cm (4-5 inches) in diameter and 1 cm (a bit less than 1/2 inch) thick.
- Preheat a large, non-stick skillet, cast-iron pan, or budare over medium-low heat. Cook the arepas in batches for 6-8 minutes per side, until they are golden brown and cooked through. They should sound hollow when tapped.
- Serve immediately while warm. You can split them open and fill them with cheese, butter, or nata.
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