{"id":423808,"date":"2026-03-17T18:35:12","date_gmt":"2026-03-17T22:35:12","guid":{"rendered":"https:\/\/enrilemoine.com\/2026\/03\/17\/arepas-tipo-telita-para-principiantes\/"},"modified":"2026-06-01T22:24:26","modified_gmt":"2026-06-02T02:24:26","slug":"telita-arepas-for-beginners-recipe-and-tutorial","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2026\/03\/17\/telita-arepas-for-beginners-recipe-and-tutorial\/","title":{"rendered":"Telita Arepas for Beginners (Perfect Shape and Even Cooking)"},"content":{"rendered":"\n
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These telita<\/em> 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.<\/p>\n\n\n\n

\"Arepas<\/figure>\n\n\n\n

With this method, your arepas<\/a> 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 \u2014 with this method there’s no excuse for them not to turn out perfect.<\/p>\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. My favorite arepas<\/a>
  2. Ingredients and Equipment<\/a>
  3. How to Make Perfect Telita Arepas<\/a>
  4. FAQs<\/a>
  5. Telita Arepas Recipe<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    My favorite arepas<\/em><\/em><\/em><\/h2>\n\n\n\n

    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.<\/em><\/p>\n\n\n\n

    Needless to say, my grandmother’s telitas were absolutely perfect.<\/em><\/p>\n\n\n\n

    Literally, “telita” means litthe piece of fabric.<\/em> Telita arepas \u2014or just telitas\u2014 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.<\/em><\/p>\n\n\n\n

    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?<\/em><\/p>\n\n\n\n

    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.<\/em><\/p>\n\n\n\n

    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.<\/em><\/p>\n\n\n\n

    Let’s get to it!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div>\n\n\n

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    Ingredients and Equipment<\/h2>\n\n\n\n
    \"Ingredients<\/figure>\n\n\n\n

    To make this recipe you’ll need:<\/p>\n\n\n\n