Venezuelan arepas sweet version

Knead the flour with as much water as necessary to form a very homogeneous and dense dough. Let it rest for 5 minutes.

Make balls and place in a plastic freezer bag, flatten with a plate, so that the thickness is one centimeter. Remove from the bag and fix the edges.

Cook in a frying pan until the edges are no longer golden brown. They can also be cooked in the air fryer but I prefer them in the frying pan.

Let them rest wrapped in a clean handkerchief. Then cut off part of the edges to create a pocket. Season with the yogurt, raspberries and almonds.