Andean Arepitas from Venezuela

One of the things I love is to see the children happy and of course my 10-year-old son Emanuel, and this is a new opportunity as they have held a tourism fair at their school where each mother had to cook a recipe related to her roots and that was in line with the theme of tourism, I remember that when I was a child, although I always have been a child, * laughs*, my mother prepared many sweets, breads and dishes from her region, which is the Andean one, and although I love everything about its gastronomy, what we ate the most without getting tired were the Andean arepitas, today I have decided to share with all of you this rich recipe I make for this occasion and that my son loves it, and of course I invite you to also appreciate our experience in the tourist fair and all the work of the children, we must emphasize that most of them were made with recyclable material.

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INGREDIENTS

• 1/2 kg of all-purpose wheat flour.

• 2 tablespoons of milk or lukewarm liquid milk, (enough to knead).

• If you use powdered milk, use one cup of warm water (although only the water needed for kneading should be used).

• 2 tablespoons of sugar, you can add more if you want it a little sweeter.

• 1 tablespoon of baking powder or royal powder, but if you don't have any problem they are delicious.

• 1 egg.

• 2 tablespoons of butter or two tablespoons of a good sunflower oil.

• Pinch of salt

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PREPARATION

In a large bowl join all the dry ingredients together, adding them with a sieve to sift the lumps and make kneading easier, after the flour, baking powder, milk, sugar and a pinch of salt are integrated, make a space in the center and add the butter or oil and egg, knead until there are no lumps and gradually add the lukewarm water, taking care that it doesn't get too wet, when the dough doesn't stick to your hands, sprinkle some flour on your meson and start to knead with more enthusiasm stretching and hitting every now and then, "this can be relaxing" when the dough is ready to be covered with a handkerchief and let it rest for at least 1 hour, When you see it you will have increased its size thanks to the baking powder, separate it into small pieces and with the help of a roller spread it out in a layer about 2 cm thick, depending on how you like it to be thick and with a circular wrapper take out the forms, heat a budare over medium heat under oiling it a little and then place your arepitas, When you see that they turn white on the sides you can turn them over and leave them for another while and check that they don't burn, you can accompany them with whatever you want with jam or grilled cheese and they taste divine or if you are more creative with both smiles, I hope you enjoy this recipe and dare to prepare it.

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These arepitas provide us with energy because they are made with wheat flour which has a significant amount of carbohydrates, also provides vitamins of the complex b, folic acid, zinc, iron and others and although in small amounts is also a source of fiber that helps a lot to good digestion, do not contain high levels of fat or sugar as other foods and you can eat them with whatever you want.

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Here you can see everything else about the fair

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This is my little Emanuel with his friends, he's the one on the right.

All images are original and were taken with my samsung galaxy young duos phone, sorry for the quality of the same the phone does not have very good resolution.