I just made arepas for the 2nd time ever. Here's the abbreviated version of the recipe I used:
- 1 cup masarepa
- 1.5 cups hot water
- pinch salt
Mix together dough. Knead, then let set 5 minutes. Roll in to balls and flatten into 1/2" by 3" disks. Fry on a griddle until crusted lightly on both sides, about 6 minutes per side. Finish by baking in a 350F oven for 15min.
These were decent enough, but they didn't "puff" up like I'm used to tortillas doing. As a result, they were pretty dense, and were hard to split so that I could stuff them. They were definitely more dense and fragile than I'm used to restaurant arepas being.
I'm wondering what I can do to make them a bit more airy and easier to split, while still sticking to a traditional recipe.
- hotter griddle?
- more time on griddle?
- make sure they don't cool before baking step (they did)?
- this is just what arepas are like?