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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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These really do look and taste like their gluten- and dairy-laden counterparts. Just don't expect quite as many nooks and crannies. It is extremely important to use masa harina for this recipe. Though it is a corn product, it is completely different from cornmeal and masarepa (produced specifically for arepas although I still find that the masa harina arepas are must tastier). Masa harina is traditionally used to make corn tortillas and tamales but can make arepas as well. The more coarsely ground cornmeal is used to make corn bread and corn mush. Ingredients:
1 1/4 cups masa harina |
1 1/4 cups warm water |
1/2 teaspoon kosher salt |
dough for 1/3 recipe white bread |
Directions:
1. Combine the masa harina, water, and salt and mix well. Cover with plastic wrap and set aside.
2. Allow the bread dough to rise in a warm place for an hour.
3. Mix the masa harina dough and the White Bread dough together by hand until uniform. Place a 10-inch nonstick skillet over medium heat. Scoop out 1/3 cup dough at a time and roll it into a 2-inch ball. Place 4 or 5 balls in the pan at a time (evenly spaced apart and not touching) and flatten slightly with the palm of your hand to form 3-inch discs. Cook for 5 to 7 minutes, then flip over with a spatula and cook for 5 to 6 minutes more, until dry to the touch on both sides.
4. Excerpted from The Intolerant Gourmet: Glorious Food without Gluten & Lactose by Barbara Kafka (Artisan Books). Copyright © 2011. Photographs by Johnny Miller.
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