Arepa Andina - Andinian Arepa
Arepa typical of Los Andes, differs from the other arepas, because this not used cornmeal.
4 cups flour
3 tablespoons butter
3 tablespoon sugar
1 teaspoon salt
1 ½ cup warm water (or milk)
1/2 teaspoon baking powder
Mix in a bowl the flour, sugar, salt and baking powder.Add to the butter mixture at room temperature.
Go slowly adding warm water and knead to form a ball.
Pass the mixture into a smooth surface and knead until the flour is compact and smooth. Form a ball, cover with a cloth or paper envoplast and leave on for 15 minutes.
Form a strip with flour and cut into small pieces to make arepas.
Take a portion and begins to stretch into a circle, you can help with the roller.
Place on a hot griddle or skillet until cooked on both sides. You can do some pricks with a fork to help cooking.
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