2 ½ C. water
1 tsp. salt
2 C. P.A.N. Cornmeal
Pour water into a bowl, add salt and cornmeal gradually. Knead until a smooth dough is formed (I turned mine out onto the counter top) and let rest for 3 minutes.
I love that arepa’s are so easy to make! It’s something that I can make on a busy night when we have dance or have late meetings without stressing.
Next time, I’m going to put a Nebraska twist on my arepa. Folks in Nebraska love Cabbage Burgers or Runzas. In a nutshell, it is ground beef and cabbage wrapped in dough and baked – it’s filling and so tasty! I grew up with them and I enjoy making them for my family. It’s the one thing that my gluten-free sister-in-law can’t enjoy. I think she’d really enjoy an Arepa stuffed with the ground beef/cabbage mixture Add sautéed mushroom and provolone cheese for an Over-The-Top Cabbage Burger Arepa!