A classic, uncomplicated arepa made for filling. Precooked corn flour, water, and salt become a soft dough with a golden crust and moist center on the griddle. Cheap, quick, and versatile: an everyday corn bread for breakfast, dinner, or whatever filling is around.
Add the warm water and salt to the bowl and stir until dissolved. Gradually add the precooked corn flour while mixing by hand, until the dough is even, moist, and free of dry lumps.
Work the dough for 1 minute and let it rest for 5 minutes so the flour can finish hydrating. When you touch it again, it should feel like soft modeling clay: smooth, pliable, and without deep cracks when pressed.
Divide the dough into 4 portions, roll each into a ball, and flatten into discs about 1.5 cm thick with smooth edges. Repair any cracks by running slightly damp fingers around the edge.
Heat the nonstick skillet over medium heat and add the arepas without oil. Cook for 5 to 7 minutes per side, turning once, until they have a golden crust, dry surface, and a center that feels firm but not hard
Turn what you find into an experience you can actually bring to your kitchen.
