4 Serves
45 Mins
2 g
16 g
4 g
Preheat your oven to 210°C.
Ingredients, vitamins, and health benefits
Salt
Water
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MoroccanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
15 µg / 400 µgCalcium
19 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
186 mg / 4,700 mgSodium
764 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a large bowl, combine the water and salt, mixing well with a whisk or spatula until the salt is fully dissolved.
Slowly incorporate the pre-cooked corn meal into the water mixture, stirring continuously until a smooth, firm, and malleable dough forms.
Allow the masa to rest in the bowl for 5 minutes to ensure proper hydration.
Heat a budare or non-stick skillet over medium heat and lightly coat the surface with cooking oil.
With damp hands, shape the masa into small balls, then press them between your palms to form flat discs approximately 4 inches wide and 1/2 inch thick, smoothing the edges with your fingertips.
Place the arepas on the preheated skillet and cook for 4 to 5 minutes per side until golden brown.
Transfer the arepas to a baking sheet and bake in the preheated oven for 10 minutes until they sound hollow when tapped.
Pre-cooked corn meal (Harina P.A.N.)
Cooking Oil
Vitamin C
5 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
15 µg / 400 µgCalcium
19 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
186 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1
g6
g11
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g