Massa flour, also known as masarepa or arepa flour, is a type of corn flour that is widely used in Latin American cuisine, particularly in countries like Colombia and Venezuela. It is made from dried corn kernels that have been cooked, soaked in water, and then ground into a fine flour. Massa flour is a key ingredient in making arepas, which are traditional cornmeal cakes or patties that are a staple in Latin American cuisine. The flour has a slightly coarse texture and a distinctive corn flavor. It is versatile and can be used to make not only arepas but also other dishes like empanadas, tamales, and cornbread.
