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Recipe of easy andalusian arepas

Easy Andean arepas recipe

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The Andean arepas or wheat arepasThey are typical of the Venezuelan Andes, especially the state of Mérida, although currently they are consumed throughout the country due to their delicious flavor with a slight sweet touch.

Served with a salty white cheese they are delicious, and although they are a bit more elaborate than the traditional ones with corn flour, they are well worth preparing. Learn how to make some delicious easy Andean arepas with this preparation that we bring you at Easyrecipe.top.

Ingredients:

  • 2 cups of wheat flour
  • 1 egg
  • 100 gr. of butter
  • 1 teaspoon baking powder
  • 1 spoon of sugar
  • Salt to taste
  • Warm water

Preparation of the Andean arepas

  1. The preparation of the Andean arepas or arepas with wheat flour is very similar to that of a bread, therefore we will begin by placing the dry ingredients in a container: the flour, the baking powder, the sugar and the salt, stirring so that mix well.
  2. Melt the butter and lightly heat a pint of water until lukewarm.
  3. Cut a hole in the center of the mixture of dry ingredients like a volcano, and place the melted butter and the egg there. Knead the mixture with your hands to bind the ingredients well.
  4. Now it is time to add the warm water little by little while you are kneading. It is important that the dough of your wheat arepas is soft but not liquid, if when making a ball it cracks then it is advisable to add a little more liquid. Instead of water you can use milk for an even smoother result.
  5. When your dough is at the ideal point, you should let it rest for 60 minutes so that it grows and is perfect to start working it.
  6. After the resting time has elapsed, take the dough and shape it into a cylinder and then cut it into approximately two-centimeter portions. Then, with the help of the rolling pin, knead each portion until it forms the round shape of the arepas, prick them a little so that they do not bulge and reserve until they are all ready.
  7. If you prefer, you can use another technique as well: stretch the entire dough with the help of a rolling pin, leaving it with a thickness of half a centimeter more or less. Then, with the help of a round container, cut circles of dough that will be your arepas.
  8. Heat over low heat under a non-stick frying pan, griddle or budare with a little oil. When it is hot, place the arepas and let them cook on one side, turning them every 5 minutes until they are perfectly golden on both sides.
  9. It is important that the Andean arepas are made slowly and with low heat, it is also recommended to turn them several times to achieve a uniform cooking on both sides. Do not make them over high heat or they will burn you being raw inside.
  10. A good trick, especially when you prepare wheat arepas for many people, is to give it the final touch in the oven at a temperature of 180ºC, turning them once for a golden result on both sides. This way you will be able to make a greater quantity without depending only on the pan or budare.
  11. Treat yourself to these tasty Andean arepitas! Enjoy.

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