High-protein arepas
These small Venezuelan breads, traditionally made with corn, are customisable using other types of flours, here chick pea and buckwheat for the extra protein and still gluten-free!
Ingredients
Directions
Step 1
Dissolve the sugar and salt in the water.
Step 2
Pour in the corn flour, whisking until all lumps are gone. Do the same with the chick pea flour. Add the buckwheat flour gradually : the quantity needed depends on its quality. You want to get a thickness in between a pancake and a bread dough.
Step 3
Heat the oil in a large pan. Pour in the dough in several ladles and fry until golden, about 5 minutes.
Step 4
Preheat your oven to 200°C. Open the arepas in two and bake for about 10 minutes so the inside is perfectly cooked.
Step 5
Serve cold or warm, for instance filled with black beans purée, veta cheese (see recipe) et coriander pesto (see recipe).
