• 300g (2 cups) arepa flour (precooked cornmeal)
  • 2 teaspoons kosher salt
  • 2 tablespoons vegetable oil for frying

Desired fillings (such as butter and cheese for serving)

*Arepa flour is precooked corn flour,

Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups of warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.

Knead the dough a few times in the bowl, roll into a thick log, using a knife cut the log in to slices an inch thick, then gently flatten to about half an inch thick.

Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until the other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack. Repeat with the remaining 1 Tbsp. oil and dough.

Split arepas and stuff with desired fillings; serve warm.