Venezuelan arepas

Preparation

1. 1

   Mix the pre-cooked cornmeal with salt, then gradually work in warm water by hand until you get a soft dough that no longer sticks to your fingers.

2. 2

   Let the dough rest for 5 minutes to fully hydrate.

3. 3

   Shape even balls and flatten them into thick discs about 2 cm (3/4 in) thick.

4. 4

   Cook the arepas for 5-6 minutes on each side on a hot griddle or pan, until a golden crust forms.

5. 5

   Finish cooking for 15 minutes in a 180°C (350°F) oven so the inside is fully cooked, then split each arepa open and fill with cheese and butter.