Andean arepas.

This arepa is native to the Venezuelan Andean states of Mérida, Táchira and Trujillo.

But who in any area of Venezuela has not tasted an Andean arepa.

I wanted to get out of the corn arepa routine and today I made a breakfast with Andean arepa.

Ingredients

Wheat flour.
1 cup of Butter.
1 tablespoon of granulated yeast
Bicarbonate
Sugar
Egg

Preparation

In a cup of warm milk put a tablespoon of sugar and yeast, let stand for 2 minutes or until fermented.
In a container to join, add the rest of the ingredients.
Add the flour until there is a moldable dough
With a rolling pin roll out the dough to the desired thickness.

Make arepas with the desired size and cook in a budare.

When they are ready to fill to your liking, I like to eat it alone with a cup of black coffee.

Ready to eat.!!!!

I am @truelovemon, Mileidy. Lover of nature and everything that inhabits it. Passionate about photography, not only a click is enoughj, it is to see beyond your eyes, it is to fill you with the hidden beauty in the simple.

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