Arepas are the everyday bread for Venezuelans, generally consumed grilled or fried. Because it is a frequent consumption food, Venezuelans created a never-ending number or variables to this very Venezuelan food, being the granola and sesame, one of them. They are as delicious as the traditional ones and they turn themselves into allies when it comes to eating healthy because of the digestive kindness of the granola and the fiber in the sesame.
Ingredients
2 cups Corn Flour | |
½ cup grinded Granola | |
¼ cup toasted Sesame | |
½ teaspoon Salt | |
1 tablespoon Sugar or Papelon | |
1 ½ cups of Water |
Utensils
Bowl |
Grill or frying pan |
Preparation
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In a bowl place flour, granola, salt and papelon (or sugar) and mix homogeneously.
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Add water in another bowl.
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Pour the mix of corn flour, granola, salt and papelon in the bowl containing water progressively while making evolving movements with your hands, avoiding lumps, until the dough is soft. Let stand for 10 minutes.
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In another plate, add the sesame.
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After that time, take portions of the dough of approximately 200 gr and make them into a ball with your hands, to later flatten into a disc of approximately 10cm of diameter and 2cm thick.
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Spread the formed arepas on the sesame and place on a grill previously greased and hot.
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Cook the arepas on both sides, avoiding them to burn.
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If you wish to fry them, place the arepas in a frying pan with enough hot oil and fry on both sides until golden.
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Serve hot, you can accompany them stuffed with white cheese or bathe in papelon syrup.