Arepas

Instructions

1. 1 Combine the warm water and salt in a large bowl, stirring until the salt dissolves completely. Add the softened butter and mix through the water before adding any cornmeal to ensure even flavour distribution.
2. 2 Gradually add the pre-cooked cornmeal to the water while stirring continuously with your other hand. Let the mixture rest for three minutes to allow the cornmeal to fully absorb the liquid before kneading.
3. 3 Knead the dough for five minutes until it is smooth, soft, and free of cracks. The consistency should resemble soft playdough. If the dough cracks when shaped, add warm water one tablespoon at a time until pliable.
4. 4 Divide the dough into eight equal portions and roll each into a smooth ball between your palms. Flatten each ball into a disc about one centimetre thick and ten centimetres in diameter, smoothing any cracks at the edges.
5. 5 Heat the vegetable oil in a large non-stick skillet or griddle over medium heat. Cook the arepas for five to six minutes per side until a golden crust forms and the surface sounds hollow when tapped gently.
6. 6 For cheese-stuffed arepas, allow the cooked arepas to cool for two minutes, then slice each one open horizontally like a pita pocket. Stuff generously with shredded mozzarella and press closed so the cheese melts inside.
7. 7 Serve the arepas hot, either stuffed with cheese or plain alongside shredded chicken, black beans, avocado, or queso fresco. They can also be finished under the broiler for two minutes for extra crispness on top.