Masarepa

Masarepa is a pre-cooked, dehydrated white corn flour milled from corn that has been cooked, dried, and finely ground. This process gives it a unique hydration and binding behavior that differs from regular cornmeal and masa harina, producing a supple, cohesive dough with a tender, slightly springy crumb once cooked.

Best known as the foundational flour for Venezuelan and Colombian arepas, masarepa is also used for empanadas, arepitas, and various fried or griddled corn cakes. When mixed with water and a pinch of salt—often around a 1:1 to 1:1.25 flour-to-water ratio by volume—it forms a smooth, pliable dough that cooks up with a mild, gently sweet corn flavor and a delicate, toasty aroma.