Arepas

Ingredients

• 2.25 cups warm water
• 1 teaspoon fine salt
• 2 cups precooked white corn flour (masarepa)
• 2 tablespoons vegetable oil

Instructions

1. Heat the oven to 400°F (200°C) and place a rack in the middle. Line a baking sheet.
2. In a large bowl, whisk the warm water with the fine salt until dissolved.
3. Gradually sprinkle in the precooked white corn flour (masarepa), stirring with your hand or a wooden spoon to avoid lumps. When all the flour is added, knead briefly until the dough is smooth and supple, 1–2 minutes. If the dough cracks when pressed, add a teaspoon or two of warm water; if sticky, knead in a teaspoon of masarepa.
4. Cover the bowl and let the dough rest 5–10 minutes to fully hydrate.
5. Divide the dough into 6 equal pieces. Roll each into a ball, then flatten into 3.5–4 inch discs about 0.5 inch thick, smoothing the edges so they don’t crack.
6. Heat a large cast-iron or nonstick skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat.
7. Cook the arepas in batches until golden on the first side, 5–7 minutes; flip and cook until the second side is golden, 5–7 minutes. Add the remaining 1 tablespoon vegetable oil for the next batch.
8. Transfer the browned arepas to the baking sheet and bake until they are slightly puffed and sound hollow when tapped on the bottom (or read about 205°F/96°C internally), 10–15 minutes.
9. Rest 5 minutes. Split each arepa partway with a serrated knife to create a pocket and serve warm, plain or filled.