Colombian Arepas or cheesy corn bread
Bread made with ground maize dough stuffed with a filling
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 4 to 6 |
2 cups (348gms) corn masa flour
2 tsps salt
2 tsp sugar, plus more to taste
2 tbsp unsalted butter, at room temperature
2 cups freshly shredded part-skimmed mozzarella cheese
1/4 cup whole milk
2 ½ cups lukewarm water
1. In a large bowl, whisk the flour, salt, and sugar until combined.
2. Add the butter and 1 1/2 cups of mozzarella, and then slowly drizzle in the milk and 2 1/2 cups lukewarm water as you knead the dough with your hands.
3. Let the dough rest uncovered for about 5 minutes to allow the starch to absorb the moisture. The dough will feel a bit wet in the beginning but it will dry out as it rests.
4. Divide the dough into 10 even portions and roll them into balls. Lightly wet your hands with cold water to prevent the dough from sticking.
5. Take a ball of dough and press your thumb into the centre to create a small indentation. Fill it with about a tablespoon of cheese, then form the dough over to cover it and reroll it again into a ball.
6. Flatten the balls of dough with your hands into round patties that are slightly less than 1/2 inch thick.
7. Set a 12-inch non-stick skillet over medium-high heat and generously spray it with cooking oil.
8. Cook the arepas in batches for about 3 minutes on each side until golden brown. The arepas should be crispy on the outside and soft on the inside.
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