How Long Does It Take to Make Arepas?

Quick Answer

Arepas take 30–45 minutes from start to plate, making them one of the quickest bread-like foods you can prepare. The dough comes together in minutes with just pre-cooked cornmeal (masarepa) and water, and cooking is a simple griddle-and-bake process. This is everyday food in Venezuela and Colombia — fast, satisfying, and endlessly versatile.

Time Breakdown

Step	Time	Notes
Mix the dough	5–10 minutes	Masarepa, water, salt
Rest the dough	5–10 minutes	Allows cornmeal to hydrate fully
Shape into discs	3–5 minutes	About 3–4 inches wide, 1/2 inch thick
Cook (griddle + oven)	10–20 minutes	5–7 min per side on griddle, then 10–15 min in oven
Total	30–45 minutes

Ingredients You Need

The beauty of arepas is their simplicity. You need just three ingredients for the basic dough:

• Pre-cooked white or yellow cornmeal (masarepa/harina P.A.N.) — this is NOT regular cornmeal or masa harina
• Warm water
• Salt

Optional additions to the dough include butter, oil, cheese (for arepas de queso), or a pinch of sugar. The filling possibilities are virtually unlimited.

Venezuelan vs. Colombian Arepas

While both countries claim arepas as a staple, the preparation differs:

Feature	Venezuelan	Colombian
Size	Thicker (3/4 inch)	Thinner (1/2 inch)
Filling	Split open and stuffed generously	Often eaten plain or with toppings
Common fillings	Reina pepiada, black beans, cheese	Butter, cheese, egg, hogao
Cooking method	Griddle then oven or deep-fried	Griddle only
Typical meal	Main dish	Side dish or breakfast

Step-by-Step Instructions

Making the Dough

Pour warm water into a bowl, add salt, then gradually add the masarepa while mixing. Knead for 2–3 minutes until you have a smooth dough that does not crack at the edges when you press it. If it cracks, add more water a tablespoon at a time. Let the dough rest for 5–10 minutes — this allows the cornmeal to fully absorb the water.

Shaping

Divide the dough into equal portions (about the size of a golf ball for small arepas or a tennis ball for larger ones). Roll each into a smooth ball, then flatten into a disc about 3–4 inches in diameter and 1/2–3/4 inch thick. Smooth any cracks at the edges with wet fingers.

Cooking

The traditional method uses a combination of griddle and oven. Heat a lightly oiled skillet or griddle over medium heat. Cook the arepas for 5–7 minutes per side until a golden crust forms. Then transfer to a 350°F (175°C) oven for 10–15 minutes until they sound hollow when tapped. Alternatively, you can cook them entirely on the griddle for about 8 minutes per side over medium-low heat.

Popular Fillings

• Reina pepiada: Shredded chicken with avocado and mayo — the most iconic Venezuelan arepa
• Domino: Black beans and white cheese
• Pabellon: Shredded beef, black beans, plantains, and cheese
• De queso: Cheese mixed directly into the dough
• Pelua: Shredded beef with yellow cheese

Tips for Perfect Arepas

• The dough consistency should be like Play-Doh — smooth and pliable with no cracks
• Let the dough rest before shaping; it will be easier to work with
• Do not skip the oven step for Venezuelan-style arepas — it cooks the interior fully
• Arepas are best eaten fresh but can be stored in the refrigerator for 3 days and reheated in a skillet or toaster oven