Arepas

Ingredients5

• precooked white cornmeal (masarepa)250 g
• warm water360 ml
• salt1 tsp
• vegetable oil1 tbsp
• butter1 tbsp

Method

1. Stir the salt into the warm water until dissolved.
2. Put the cornmeal in a bowl, add the oil, and pour in the water gradually, mixing with your hands until a soft, smooth dough forms that does not crack.
3. Cover and rest the dough for 5 minutes, then divide it into 8 equal pieces and shape each into a ball.
4. Flatten each ball into a disc about 1.5 cm thick and 8 cm across, smoothing any cracks with damp fingers.
5. Heat a griddle or heavy skillet over medium heat and lightly grease it with butter.
6. Cook the arepas for 5 to 7 minutes per side until golden brown with dark spots and a hollow sound when tapped.
7. Split them open if you like and serve hot, plain or with butter.