Wheat arepa

The arepa of wheat, arepa of flour or arepa andina is a variant of the arepa that originated in the Venezuelan Andean states of Mérida, Táchira and Trujillo.. It is part of the gastronomy of Venezuela.

For its preparation, the following ingredients are used: wheat flour, a little milk, eggs, butter, salt and sugar to taste (some variants replace the sugar with papelón or brown sugar). Unlike the regular arepa, the wheat arepa is baked and only in some cases, cooked in a wood fired budare.

Its origin can be seen influenced by the fact that during colonial times the Andean zone was the only one that produced wheat —a crop that is preserved only on a very small scale exclusively in the state of Mérida—, unlike the rest of the country where the most important and autochthonous crop was corn.

There is a variety of wheat arepa that is made in the eastern part of the country, especially in the Sucre state, with a larger diameter (more or less like a plate) and a more toasted consistency, called domplina.

In Chile there is a very similar preparation called churrasca, which is a type of bread.