Colombian Arepa Recipe: Traditional Cornmeal Bread Guide

Arepa is a traditional Colombian cornmeal bread enjoyed nationwide.

Simple to prepare, arepas are a classic accompaniment to Bandeja Paisa and delicious served plain with butter. They are particularly good with hogao, the creole tomato-and-onion salsa commonly found on Colombian tables. Enjoy!

For best results, use a precooked corn flour labeled masarepa or maarepa (often marked “instant”). You can usually find it in Latin markets.

If you’d like more recipes and cultural food stories from around the world, join our culinary journey — it’s free. Follow along on social platforms to stay updated.

Please note that this page may contain affiliate links; I may earn a small commission at no extra cost to you. Thank you for your support.

Print
Pin

Colombia Arepa (A Delicious Cornmeal Bread)

A delicious bread beloved across Colombia.

Course Bread

Cuisine Colombia

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings 20

Calories 86kcal

Author International Cuisine

Ingredients

2 1/2 cups masarepa cornmeal
1 teaspoon salt
2 3/4 – 3 1/2 cups hot water
2 tablespoons melted butter
Vegetable oil

Instructions

Combine the salt with the masarepa flour and mix well.
Pour 2 3/4 cups of hot water over the flour and stir with a wooden spoon until evenly hydrated. Add the melted butter and mix. Cover the dough with plastic wrap and let it rest for 15 minutes.
Divide the dough into 20 equal pieces and roll each into a ball. Place a ball between two pieces of plastic and press flat with a heavy pan or cast-iron skillet until each is about 3 1/2 inches in diameter and 1/4 inch thick. Use your fingers to smooth any cracks on the edges. Arrange the shaped arepas on a cookie sheet and cover with plastic.
Heat a cast-iron skillet over medium heat. Add about 1/2 tablespoon of butter or oil to the pan. Cook several arepas at a time, leaving space between them so you can turn them easily.
Cook each arepa about 5 minutes per side. The surface should dry and form a light crust and the arepa should brown slightly without becoming too dark—aim for a look similar to an English muffin. If they brown too quickly, reduce the heat. Add more butter or oil for additional batches as needed.
They are done when the exterior has a pleasant crust while the interior remains soft and tender.
Serve the arepas hot.

Nutrition