While corn arepas are the classic, the Arepa de Trigo (wheat flour arepa) is a softer, fluffier variation popular in parts of Venezuela and Colombia. Made with wheat flour instead of corn masa, they're lighter and slightly chewy — more like an English muffin than a traditional arepa. They're particularly popular for breakfast with jam, butter, or fresh cheese. A beautiful alternative for those who want something a little different.
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⏱ COOK DETAILS
🕐 Prep: 12 min
🍳 Cook: 8 min
🍽 Yield: 6 arepas
🌶 Cuisine: Venezuelan
🔥 Calories: ~195
⭐ COMMUNITY RATING
4.6/5
Based on 48 reviews
📋 Ingredients
- 2 cups all-purpose wheat flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp sugar
- 2 eggs
- ½ cup warm milk
- 2 tbsp softened butter
- Extra butter for serving
👨🍳 Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, beat eggs with warm milk. Add softened butter.
- Gradually add the wet ingredients to the flour mixture, stirring until a soft dough forms. If too sticky, add 1–2 tbsp flour. Knead lightly, 1–2 minutes.
- Divide dough into 6 balls. Flatten each into a 3-inch disc about ¼-inch thick — thinner than corn arepas.
- Cook in preheated arepa maker on medium-high for 8 minutes, flipping at 4 minutes. They should be lightly golden, not dark.
- Serve warm with butter, fresh white cheese, jam, or guava paste (bocadillo).
💡 Pro tip: For a richer flavor, substitute half the milk with evaporated milk (leche evaporada). This is the traditional Venezuelan bakery secret for arepa de trigo.
🍳 Make This Recipe With the Right Tool
Ready to make this recipe? An electric arepa maker is the fastest, most consistent way to cook authentic arepas at home. Millions of Venezuelan and Colombian families in California swear by the Holstein and IMUSA models.
🛒 Shop Holstein Arepa Maker on Amazon
Compare all 2026 models →
🔗 More recipes: Browse all 40+ arepa recipes →