Venezuelan Arepas

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add the warm water while stirring with your hands or a wooden spoon. Mix until no dry cornmeal remains and a soft, smooth dough forms that doesn't stick to your hands. Let the dough rest for 5 minutes.
2. Form the arepas
   Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball between your palms to form discs about 3.5 inches in diameter and 1/2 inch thick. If making cheese arepas, place a small handful of cheese in the center of each ball and fold the dough around it before flattening.
3. Cook on the stovetop
   Heat the vegetable oil in a large skillet or griddle over medium heat. Once hot, place the arepas in the pan (working in batches if necessary) and cook for about 5-7 minutes on each side until golden brown and a crust forms. They should sound hollow when tapped.
4. Finish in the oven
   Transfer the arepas to a preheated 350°F (175°C) oven and bake for 10-15 minutes to ensure they're cooked through. The outside should be crispy and the inside soft and fully cooked.
5. Serve the arepas
   Remove from the oven and let cool slightly. For traditional arepas, slice them horizontally halfway through (like a pita pocket) and fill with your choice of fillings such as shredded meat, beans, avocado, or cheese. Alternatively, spread with butter and enjoy warm.