Venezuelan Arepas

Ingredients

• 2 cups pre-cooked white corn flour (Harina P.A.N.)
• 2 1/2 cups warm water
• 1 tsp salt
• 1 tbsp vegetable oil, plus more for cooking

Instructions

1. In a large mixing bowl, combine the warm water and salt, stirring until the salt dissolves completely.
2. Gradually add the pre-cooked corn flour while stirring continuously with your hands or a wooden spoon to prevent lumps from forming.
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. Add the tablespoon of vegetable oil to the dough and knead for another minute to incorporate. Let the dough rest for 5 minutes.
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. Heat a large cast iron skillet or griddle over medium heat and lightly coat with vegetable oil.
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. For extra crispy arepas, transfer them to a 350°F oven for 10 minutes after pan-frying.
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.