Introduction

Arepas are a beloved staple in Venezuelan and Colombian cuisine, offering a crispy exterior with a soft, fluffy interior. This vegan version uses plant-based fats and simple ingredients, making it easy for home cooks to enjoy authentic flavors without dairy. Let’s dive into this satisfying, versatile dish.

The image shows a white plate with a single flatbread that is broken into three pieces, each piece having a crisp, golden-brown toasted top layer with a slightly grainy texture. The inside looks soft and white, showing a clear contrast between the crunchy outside and the soft inside. Nearby, there is a wooden board holding five more round flatbreads stacked close to each other, all sharing the same golden, toasted exterior and soft texture. The plate sits on a yellow fringed cloth, and the whole scene is set on a dark wooden surface with a white marbled texture background visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup masa harina precocida (precooked variety)
1 cup hot water
1/4 cup salted cultured butter (plant-based or dairy), softened
1/2 teaspoon sea salt

Instructions

Step 1: Place the masa harina in a medium bowl.
Step 2: In a small bowl, whisk the sea salt into the hot water with a fork until dissolved. It should taste salty but milder than seawater. Pour the water back into the measuring cup.
Step 3: Use your fingers to whisk continuously while slowly pouring about half a cup of the salted water into the masa harina to form a shaggy dough. Add the softened cultured butter and knead until the dough is smooth. Continue adding the salted water one spoonful at a time until the dough becomes soft and homogenous, starting to form a ball. If the dough becomes sticky, add a small handful of masa harina to balance it. Aim for a soft, yielding consistency similar to your earlobe. Taste a small piece and adjust salt or butter if desired.
Step 4: Cover the dough and let it rest for 10 minutes while you preheat a pan over medium heat.
Step 5: Shape the dough into discs about ½ to ¾ inch thick and approximately 4.5 inches in diameter (or 2.5 inches for mini arepas). Lightly oil the pan or brush softened butter onto the discs. Cook for about 10 minutes on each side, until golden brown and crispy. Serve immediately while hot.

Tips & Variations

Keep the arepas at least ½ inch thick to maintain a fluffy interior with a crispy crust; thinner discs will lose their softness inside.
If your arepas crack while shaping, add a little more salted water to the dough to improve its consistency.
Avoid pressing down on the arepas while cooking to keep their inner fluffiness intact.
Spreading extra butter on freshly cooked arepas enhances moisture and flavor.
If you can’t find cultured butter, regular butter works. For extra flavor, substitute a portion with finely crumbled dry cheese like cotija or parmesan—omit for a fully vegan version.
If masa harina precocida is unavailable, Mexican masa harina can be used but expect a tangier flavor and adjust water and cooking time accordingly.
Once comfortable with the dough, feel free to double or triple the recipe—arepas are quite filling, so plan on 1-2 per person.

Storage

Store any leftover arepas tightly wrapped in the refrigerator for up to 3 days. Reheat in the microwave for convenience, though freshly cooked arepas have the best texture and flavor. Avoid eating arepas cold as they lose their characteristic softness and crispness.

How to Serve

A close-up view of five round flatbreads with a golden brown, crispy texture on top; three flatbreads are arranged on a light wooden board in the top right, while one intact and one broken flatbread are placed on a white plate with a thin dark rim in the bottom left, showing a soft, white inside contrasting with the crunchy outer layer. The plate sits on a yellow cloth with visible fringes, all placed on a white marbled textured surface. The flatbreads have uneven golden patches that give them a homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make arepas without butter?

Yes, you can omit butter for a dairy-free or oil-free version. However, butter adds flavor and helps achieve a tender crumb. You can substitute with plant-based butter or a small amount of oil if preferred.

What is the difference between masa harina precocida and Mexican masa harina?

Masa harina precocida is a precooked variety commonly used for arepas; it produces a soft, fluffy texture. Mexican masa harina is typically not precooked and is nixtamalized with lime for tortillas, giving it a tangier flavor and different texture. Mexican masa harina can be used in a pinch but may require more water and longer cooking times.