← Back to Search Results
Latin American
Basic Arepa Dough Recipe-13422

Photo by: Joseph De Leo
Comments: 0


Masa de Arepa

This is the dough used for making basic arepas or cornbread. It is also the basis for dumplings, tamales, and other specialties.

Yield: Makes enough dough for 5 to 10 arepas, depending on the size


  • 1 cup arepa flour (see Notes)
  • ½ teaspoon salt (optional)
  • 1½ cups hot water


In a large mixing bowl, combine the flour and salt (if using). Add the water and mix with a wooden spoon or your hands to make a soft dough. Cover with plastic wrap, let stand for 5 minutes, and then knead for about 3 minutes, until smooth. If the dough is too dry, wet your hands and continue kneading and wetting your hands until the dough is soft. (If the dough is too dry, the arepas will crack around the edges when you shape them into disks.) The dough is now ready to be shaped into standard arepas or to be mixed and kneaded with other ingredients.


Arepa Flour (not to be confused with the Mexican masa harina) is a precooked corn flour used to make arepas and tamales in Colombia and Venezuela. It has a grainy texture and comes in two varieties, white and yellow. It is also called masarepa, harina precocida, and masa al instante. It is available in one-, two-, and five-pound bags at most Latin American groceries and some ethnic markets.

© 2003 Maria Baez Kijac

Note from Cookstr's Editors

Nutritional information is based on 10 servings. Serving size is 1 arepa.


Nutritional Information

Nutrients per serving (% daily value)

42kcal (2%)
1mg (0%)
0mg (0%)
1mcg RAE (0%)
0mg (0%)
117mg (5%)
0g (0%)
0g (1%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
martin-yans-china Martin Yan's China
by Martin Yan
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?