These telita arepas for beginners come out perfectly round, even thickness, and cook uniformly every time. Today I’m sharing my super easy method for getting the perfect shape, super thin arepas, using a plastic lid and plastic wrap, plus the foolproof cooking technique: sear them on the stovetop first, then finish them in the oven for a few minutes.
With this method, your arepas will always turn out the same: perfectly round, with a thin crispy outer layer and soft on the inside. It doesn’t matter if you grew up eating them or if this is your very first time — with this method there’s no excuse for them not to turn out perfect.
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My favorite arepas
My grandmother Ligia made every kind of arepa imaginable: the classic ones, fried ones, sweet ones, and some I only ever saw in her kitchen that she boiled wrapped in a thin cotton cloth. And of course the telitas, which were always my favorite.
Needless to say, my grandmother’s telitas were absolutely perfect.
Literally, “telita” means litthe piece of fabric. Telita arepas —or just telitas— get their name from the fact that they’re thin like a piece of fabric. Well, not quite that thin, but you get the idea: they’re flat rather than thick, and when you open them there’s no doughy center to scoop out.
Because they’re so thin, telitas were always the hardest arepas for me to shape. Until I saw a woman on Instagram shaping her arepas using plastic lids, and I thought: why didn’t I think of that sooner?
I immediately thought of my kids, my future daughters-in-law, and all the new arepa lovers scattered around the world thanks to the Venezuelan diaspora: people who don’t have my grandmother’s skills (I don’t either) and I decided to document the whole process.
So the next time you have a plastic takeout container lid in your kitchen, don’t throw it away: you’re going to need it every time you make telitas.
Let’s get to it!
Enri
Ingredients and Equipment
To make this recipe you’ll need:
Exact amounts are in the recipe card at the bottom of this post.
And you’ll also need:
- A mixing bowl.
- A Danish dough whisk, a balloon whisk, or a fork.
- A plastic takeout container lid, 4 inches (10 cm) in diameter, to shape the arepas.
- Plastic wrap to cover the lid. You can also use a ziplock bag with both side ends cut off, or any clean plastic bag.
- A small cutting board or flat surface to press the dough.
- A budare, griddle or skillet to sear the arepas.
- A spatula.
How to Make Perfect Telita Arepas
Make the DoughÂ
In a mixing bowl, combine the water and salt. Add the flour little by little, stirring constantly with a Danish dough whisk (as shown in the photos), a balloon whisk, or a fork. You can also mix with your hands.
Adding the flour gradually and stirring constantly is key to avoiding lumps. But if a few form, don’t worry: just keep stirring until they dissolve completely.
Once everything is well combined, knead briefly by hand until the dough is smooth and compact.
Rest the Dough
Let the dough rest for 5 minutes so the flour finishes absorbing the water. This rest is important for stabilizing the dough before you shape the arepas.
Portion the dough
After the 5-minute rest, divide the dough into balls. This recipe makes 10 telita arepas, so you’ll need 10 balls of about 95 grams each.
Tip: although it’s not strictly necessary (I don’t bother), you can rub a small drop of cooking oil on your palms before rolling the balls to keep the dough from sticking to your hands.
Shape the Arepas Using a Plastic Lid
Place half the plastic wrap over the lid and set one dough ball in the center. Cover with the remaining plastic wrap, place a flat board on top, and press down until the dough spreads into a circle 4 inches (10 cm) in diameter.
This technique gives you perfectly round arepas, â…“ inch (8 mm) thick, that will cook evenly every time.
Cook the arepas
Make sure your budare, griddle, or skillet is preheated over medium-high heat (closer to medium), and your oven is preheated to 350°F (175°C) —you’ll sear the arepas on the stovetop first, then finish them in the oven.
Using the plastic wrap, peel each arepa off the lid and onto the palm of your hand. If there are any cracks around the edges, wet your fingertips and smooth them out gently.
Place the arepas on the preheated budare and cook for 3 minutes. Flip with a spatula and cook for another 2½ minutes. At this point the arepas will have a thin, sealed outer crust.
Transfer the arepas to the lower rack of the oven and bake for 2 to 3 minutes, until they start to puff up — that is, until the outer layer separates from the center and the arepa inflates slightly. That’s your sign they’re cooked through and ready to eat.
FAQs
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Telita Arepas Recipe
Ingredients
- 2½ cups water 600 ml
- 2 cups Harina P.A.N. — pre-cooked corn flour 280 g
- Sea salt to taste
Instructions
- In a mixing bowl, combine the water with salt to taste. Add the Harina P.A.N. little by little, stirring with a Danish dough whisk, balloon whisk, or fork, until no lumps remain.
- Knead briefly by hand until the dough is smooth and compact.
- Let the dough rest for 5 minutes so the flour finishes absorbing the water.
- Preheat the oven to 350°F (175°C). Preheat the budare, griddle, or skillet over medium-high heat.
- Divide the dough into 10 balls of 95 g each.
- Cover a 4-inch (10 cm) plastic lid with plastic wrap. Place one dough ball in the center, cover with the remaining plastic wrap, press a flat board on top, and push down until the dough forms a circle 4 inches (10 cm) in diameter and â…“ inch (8 mm) thick. Repeat with the remaining balls.
- Using the plastic wrap, peel each arepa onto the palm of your hand. If there are any cracks around the edges, wet your fingertips and smooth them out.
- Cook the arepas on the budare for 3 minutes, flip with a spatula, and cook for another 2½ minutes, until a thin golden crust forms on the outside.
- Transfer the arepas to the lower rack of the oven and bake for 2 to 3 minutes, until they start to puff up: the outer layer separates from the center and the arepa inflates slightly. At that point they’re cooked through and ready to eat.
Nutrition
Notes
Did you make this recipe?
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