Ingredients:

  • 2 cups (340g) pre-cooked cornmeal (masa harina, specifically for arepas), such as P.A.N.
  • 2 1/2 cups (600ml) warm water, plus more as needed
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) vegetable oil or olive oil (for cooking)

Instructions:

  1. In a large bowl, combine the masa harina and salt.
  2. Gradually add the warm water to the dry ingredients, mixing with your hands until a soft, moist dough forms.
  3. Knead the dough for a few minutes until smooth and pliable. Add more water, 1 tablespoon at a time, if the dough is too dry and cracks.
  4. Cover the dough with plastic wrap or a damp cloth and let it rest for 5-10 minutes. This allows the masa harina to fully hydrate.
  5. Divide the dough into equal portions (6-8). Roll each portion into a ball, then flatten into a disc about ½ inch thick.
  6. Heat the oil in a griddle or frying pan over medium heat.
  7. Cook the arepas for 5-7 minutes per side, or until golden brown and slightly crispy.
  8. Optionally, to ensure the arepas are cooked through, transfer them to a preheated oven at 350°F (175°C) for 10-15 minutes.
  9. Let the arepas cool slightly, then slice them open horizontally like a pita pocket. Fill with your desired filling. Serve immediately.