Arepa Andina

• 500 g wheat flour
• 1 cup milk
• 3 tablespoons sugar
• 2 tablespoons butter
• 1 egg
• 1 teaspoon baking powder
• salt
• grated white cheese, to taste

Preparation

1. Step 1

   0:57
   Add the wheat flour, salt, sugar, and baking powder to a bowl. Stir to integrate the dry ingredients.
2. Step 2

   1:21
   Add the room-temperature butter and mix it into the flour until well combined.
3. Step 3

   1:31
   Make a well in the center of the mixture, add the egg, then gradually add the milk while stirring and kneading first with a spoon and then by hand until incorporated.
4. Step 4

   2:15
   Transfer the dough to a work surface and knead for approximately 5 minutes until soft and manageable.
5. Step 5 · 1 hour

   2:31
   Return the dough to the bowl, cover it, and let it rest for 1 hour.
6. Step 6

   2:42
   Flour the work surface, roll the rested dough out to approximately 5 mm thick, and cut into 10 cm rounds using a cutter.
7. Step 7

   3:22
   Heat a frying pan with a drizzle of oil, grease the pan, and cook the arepas until golden brown on both sides, turning as needed. Repeat with remaining dough, re-rolling scraps as necessary, until all 12 arepas are cooked.
8. Step 8

   4:25
   Open the warm arepas and fill with grated salty white cheese to taste. Serve with coffee with milk if desired.