Arepas de Harina de Trigo (Colombian Wheat Flour Arepas)

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Arepas made with wheat flour instead of cornmeal, enriched with egg, butter, powdered milk and a little sugar, cooked on a griddle and split open to be filled with cheese. Four arepas in half an hour.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: Colombian

Keyword: arepas de harina de trigo, wheat flour arepas

Servings:

Calories: 465kcal

Author: Angela Giraldo

Ingredients

250 g wheat flour sifted
1 egg
2 tablespoons sugar
30 g powdered milk
40 g butter
½ teaspoon salt
½ teaspoon baking powder
Warm water added little by little
Cheese for the filling

Instructions

Sift the flour and add the egg, the sugar, the powdered milk, the butter, the salt and the baking powder. Mix, adding warm water a little at a time, until you have a dough that holds together but stays soft.
Divide the dough into balls of the same size and flatten each one into a disc with your hands, or by pressing it under a lid or a plate.
Cook them on a hot griddle over low heat, letting each side set and colour before turning it over.
Once they are cooked, split each arepa open, spread the inside with butter and fill it with cheese.

Notes

These are not the corn arepas most people mean by the word. There is no masarepa and no cornmeal anywhere in this recipe: it is wheat flour, and the egg, butter, powdered milk and sugar make a dough closer to a soft bread roll than to a corn cake. They are sweeter and lighter, and they brown differently. Add the water gradually. Wheat flour takes up very different amounts depending on the day, and dough that has gone sticky cannot be brought back by adding flour without turning tough. Stop when it holds together and still feels soft. Low heat and patience. These have sugar and milk in them, both of which colour fast, so a hot griddle gives you a dark crust over raw dough.

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