These small Colombian breads are made by kneading precooked cornmeal with water and cooking the rounds in a pan. Split them open and fill them with cheese, game meat or other fillings to eat like a sandwich.
Add the salt and olive oil to the lukewarm water. Gradually mix in the cornmeal and knead until you have a soft, smooth dough without lumps.
Let the dough rest for 5 minutes, then divide it into 6 equal portions and shape them into flat, round disks.
Cook the arepas in a lightly greased hot pan over medium heat, turning them until both sides are golden and the centers are cooked through.
Important: Gradually add the cornmeal to the water and knead until the dough is smooth and lump-free. If it is too dry, the edges may crack during cooking. Allergen: this recipe contains no wheat, but cross-contact may occur in a shared kitchen.
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