Step 2

Pour the water into a large bowl. Add the salt and stir well to dissolve. While stirring, slowly add the cornmeal a little at a time, mixing until fully blended and smooth. Set aside for 5 minutes so the flour hydrates fully. The masa should be smooth, firm, and malleable.

Step 3

Heat a griddle or cast-iron pan over medium heat and coat lightly with oil. Dampen your hands with water. Take about 2 tbsp of masa per arepa and roll into a ball, then press between your palms to form a flat disc about 2cm (¾ inch) thick and 10cm (4 inches) wide. Smooth the edges with wet fingertips.

Step 4

Cook the arepas on the griddle in batches for 4–5 minutes per side, until golden on both sides.

Step 5

Transfer to a baking sheet and bake in the preheated oven for 10 minutes. Tap the top — if it sounds hollow, they are ready. Serve hot, split and stuffed with your choice of filling.