Will you help me make the venezuelan cuisine influenced arepas the correct way?

I added some salt and mixed it with the flour and water until it became soft and doughy. Then I knead the dough until all the ingredients were uniform and the dough did look good enough. I shaped the dough into a ball and let it rest for approximately five minutes. I have added pepper as well as some salt in my recipe. I then heated the flat griddle that I have and use for such purposes, I put a little bit of oil on it so that my arepa will have a little bit of a crust once it is put in the oven. I pre-heated the oven to four hundred degrees. Well the end result was not what I expected. My arepas were hard and uncooked on the inside. Will you help me make the venezuelan cuisine influenced arepas the correct way?

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