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Peruvian corn flatbread served
Simple and delicious corn flatbread inspired by Peruvian cuisine

Peruvian corn arepas (Teguila)

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Although the name resembles the Mexican drink, Teguila (or Arepa-style flatbread) is the daily bread of the Andes people. The speciality is 'masarepa', or pre-cooked cornmeal, which behaves quite differently from our standard polenta. This flatbread gets a crispy crust on the outside while remaining soft and creamy inside, with a sweet corn flavour. A perfect gluten-free alternative to bread.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Bowl
  • Frying pan
  • Spatula

Allergen Information

⚠️ Milk

Instructions

1 ✓

Dissolve the salt in the tepid water. Pour the water into a bowl and slowly sprinkle in the cornmeal while stirring continuously.

Tip: Sprinkling flour into water helps avoid lumps (like with semolina pudding).
2 ✓

Add the oil and knead by hand for 2-3 minutes until the dough is smooth and comes away from the side of the bowl. Rest for 5 minutes.

Tip: Pre-cooked flour needs time to absorb the water (hydrate).
3 ✓

Shape 4 balls, then flatten them into discs approx. 1.5 cm thick. Smooth the edges if they crack.

Tip: Crack-free edges are important so they don't dry out during frying.
4 ✓

Heat the butter in the frying pan over medium heat. Fry the flatbreads under a lid for 5-7 minutes per side until they have golden brown spots.

Tip: Steam generated under the lid helps the centre soften while the bottom browns.
5 ✓

Cut in half and fill, or eat as a side dish.

Tip: Most delicious when warm.

Recipe FAQ

Can I use normal polenta or cornmeal?
NO. Normal meal won't bind into a dough and will fall apart. Only pre-cooked cornmeal (e.g. P.A.N. brand) works.
Why is the edge cracking?
The dough is too dry. Add a little more water until it has the consistency of play-dough.

Ingredients

  • 300 g Pre-cooked cornmeal (white or yellow)
  • 350 ml Tepid water
  • 1 tsp Salt
  • 2 tbsp Olive oil (into the dough)
  • 50 g Butter or oil for frying