How to Make Arepas: Easy 3-Ingredient Method for Savory Corn Cakes

Crispy corn cakes unveil tender, pillowy centers that adapt to any filling.

By Medha deb

Created on Sep 8, 2025

Crispy corn cakes unveil tender, pillowy centers that adapt to any filling.

How to Make Arepas (3 Ingredients!)

Arepas, the iconic corn cakes of South America, are as delicious as they are versatile. With crisp golden outsides and tender, pillowy interiors, these naturally gluten-free cakes can be enjoyed stuffed, topped, or served alongside your favorite dishes. In this guide, you’ll discover a simplified, authentic approach to making arepas at home, tracing their origins, ingredients, step-by-step method, and offering alternatives, filling ideas, and answers to common questions.

What Are Arepas?

Arepas are round, flat corn cakes native to the cuisines of Venezuela, Colombia, and Panama. Dominating breakfast tables and street food stalls, they are traditionally cooked on a hot pan (budare), but can also be baked, grilled, or fried. Depending on the region, arepas vary in thickness, sweetness, and fillings, but always carry the unmistakable charm of freshly cooked corn dough.

Colombian arepas are often thinner and occasionally filled or topped with cheese.
Venezuelan arepas tend to be thicker, with a pocket carved for hearty fillings.

This recipe is closest to the Venezuelan variety but is easily adapted for your taste.

Ingredients & Substitutions

2 cups warm water
1 heaped teaspoon sea salt
2 cups areparina or masarepa (pre-cooked corn flour, such as PAN or GOYA brands; not to be confused with masa harina or cornmeal)
1 tablespoon avocado oil, coconut oil, or vegan butter for cooking (optional)

Key Ingredient Notes

Areparina / Masarepa: This is a specially processed, pre-cooked corn flour, distinct from masa harina (used for tortillas or tamales) and ordinary cornmeal. It’s widely available in Latin or international markets.
Oil for Cooking: Avocado or coconut oil offers a mild flavor and helps form a golden crust. You may leave it out if using a non-stick surface.

Substitutions (If You Don’t Have Masarepa)

1.5 cups masa harina (preferred to cornmeal, which is much grittier)
0.25 cup coconut flour (or try almond flour)
0.25 cup gluten-free flour or arrowroot starch (potato starch is another option)
~1 teaspoon baking powder (optional; improves texture and rise)

If the dough is sticky, add a little extra gluten-free flour or arrowroot until smooth, moist, and easy to form.

Step-by-Step: How to Make Arepas

Preheat the Oven (Optional): Set to 350°F (176°C). Line a baking sheet with parchment if you plan to finish arepas in the oven for extra crispiness.
Mix Water and Salt: In a large bowl, stir salt into the warm water until dissolved.
Add Masarepa: Gradually stir in the masarepa with your hands or a spoon. The dough should be soft, moist, and pliable—but not sticky or crumbly.
Rest the Dough: Let the mixture stand for 5–10 minutes. This allows the flour to fully absorb the water, yielding a smoother, more cohesive dough.
Shape the Arepas: Divide the dough into 6 equal portions. Roll each into a ball, then gently flatten into discs about 1⁄2 to 3⁄4-inch thick and 4 inches wide.
Cook on Skillet: Heat a large skillet (preferably cast iron or non-stick) over medium heat. Swirl in a thin layer of oil or vegan butter if desired.
- Place arepas in the pan (work in batches if needed), allowing enough space for flipping.
- Cook 3–4 minutes per side, until deeply golden and a light crust forms.
Optional Oven Bake: For extra fluffiness, transfer the browned arepas to your parchment-lined baking sheet and bake 10–15 minutes at 350°F (176°C). They should sound hollow when tapped and finish cooking through.
Cool and Serve: Let the arepas rest a minute or two. Then split them with a knife (like a pita pocket) and stuff with your favorite fillings, or enjoy as-is.

Tips for Perfect Arepas

Consistency Matters: Arepa dough should be soft, moist, and workable. Too crumbly? Add more water, a tablespoon at a time. Too sticky? Sprinkle in more masarepa.
Thickness: Thicker discs yield fluffy, split-ready arepas; thinner ones become crispier and are great for toppings rather than stuffing.
Cooking Methods: Don’t limit yourself to just the skillet—grilling, baking, or pan-frying are all authentic and delicious.
Oil-Free Version: Use a high-quality nonstick skillet or well-seasoned cast iron pan for oil-free cooking.

Nutrition Information

Serving Size	Calories	Carbs (g)	Protein (g)	Fat (g)
1/6 recipe (1 arepa)	~160	34	3	3

Nutrition values are estimates and will vary based on your ingredients and brand of masarepa.

Serving Ideas and Filling Suggestions

Arepas are a blank canvas for countless combinations. Enjoy them simply, hot off the skillet, or get creative with delicious fillings and toppings:

Vegan Options: Black beans, avocado slices, sautéed vegetables, plantains, pickled onions, vegan cheese, mushroom carnitas.
Classic Fillings: Shredded beef or chicken, scrambled eggs, Venezuelan-style “reina pepiada” (chicken salad with avocado), fresh cheese (queso fresco).
Breakfast: Vegan butter and jam, dairy-free cheese, tofu scramble, or just a generous swipe of coconut oil and sprinkle of sea salt.
For Dipping: Serve alongside soups, stews, or as a base for hearty sandwiches.

Recipe Variation: Black Bean & Plantain Arepa Sandwiches

For a vibrant, satisfying meal, make Black Bean and Plantain Arepa Sandwiches:

Arepas: Prepare as above.
Roasted Plantains: Slice ripe plantains and bake with a drizzle of oil at 400°F until caramelized.
Spiced Black Beans: Warm black beans with cumin and a touch of sea salt until bubbly.
Guacamole: Mash ripe avocados with lime, cilantro, diced onion, and salt.
To Serve: Fill split arepas with beans, plantains, guacamole, shredded cabbage, cilantro, and hot sauce.

Expert Tips & Troubleshooting

Why is my dough sticking to my hands? It may be too wet; sprinkle in a tablespoon of masarepa at a time until it firms up.
Why is my arepa cracking? The dough is likely too dry; gradually mix in more warm water until pliable.
Can I use cornmeal or masa harina? Masarepa is strongly preferred, but see substitution notes above for making do with masa harina, coconut flour, and starch. Ordinary cornmeal is not recommended for authentic taste or texture.
No oven? You can finish cooking on a skillet. If thickness is on the higher side, cover the skillet with a lid to gently steam and finish the centers.

Frequently Asked Questions (FAQs)

Q: What is the best flour for authentic arepas?

A: Always use pre-cooked corn flour labeled masarepa or areparina (brands like PAN and GOYA). Do not substitute with ordinary cornmeal or masa harina unless using suggested modifications.

Q: Can arepas be made ahead?

A: Yes. Shape and cook the arepas as directed, then cool and store in an airtight container for up to 2–3 days. Reheat in a skillet or toaster oven to restore their crisp exterior.

Q: Are arepas gluten-free and vegan?

A: The basic arepa recipe is both gluten-free and vegan, provided you use plant-based oils and flours. Some traditional fillings may include dairy or meat, but vegan substitutions work beautifully.

Q: How do you know when arepas are cooked through?

A: The crust should be golden, and the arepas should sound hollow when gently tapped. If unsure, finish in the oven to ensure the inside is fully set and fluffy.

Q: Can you freeze arepas?

A: Cooked arepas freeze well. Let cool, wrap tightly, and store for up to 1 month. Thaw and reheat in a skillet or oven to regain their texture.

Arepas Around the World

Arepas have become beloved beyond their regions of origin, appreciated for their adaptability and delicious simplicity. Whether split and filled, topped with fresh savory ingredients, or served alongside hearty soups, their comforting flavor and satisfying texture have earned them a spot on breakfast, lunch, and dinner tables across the globe.