Venezuelan Arepas

Instructions

1. 1

   In a large mixing bowl, combine the warm water and salt, stirring until the salt dissolves completely.

2. 2

   Gradually add the pre-cooked corn flour while stirring continuously with your hands or a wooden spoon to prevent lumps from forming.

3. 3

   Knead the dough for 3-4 minutes until it becomes smooth, soft, and pliable with no cracks. If the dough feels dry, add water one tablespoon at a time; if too sticky, add a little more flour.

4. 4

   Add the tablespoon of vegetable oil to the dough and knead for another minute to incorporate. Let the dough rest for 5 minutes.

5. 5

   Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten between your palms to form discs about 3 inches in diameter and 1/2 inch thick, smoothing any cracks around the edges.

6. 6

   Heat a large cast iron skillet or griddle over medium heat and lightly coat with vegetable oil.

7. 7

   Place the arepas in the skillet without overcrowding and cook for 6-7 minutes per side until a golden crust forms and they sound hollow when tapped.

8. 8

   For extra crispy arepas, transfer them to a 350°F oven for 10 minutes after pan-frying.

9. 9

   Slice each arepa horizontally through the middle, creating a pocket, and fill with your desired ingredients such as shredded beef, black beans, cheese, or avocado.