Small Colombian-style breads made by kneading precooked corn flour with water and cooking on a griddle. Split open and stuffed with fillings like cheese or game meat, eaten like sandwiches.
Add the salt and olive oil to warm water, then gradually mix in the cornmeal, kneading until you get a smooth, lump-free dough.
Let the dough rest for 5 minutes, then divide it into 6 equal pieces and shape into flat, round discs.
Cook the arepas in a lightly greased hot pan over medium heat until both sides are golden and the inside is cooked through.
Important: Add the corn flour to the water gradually to get a lump-free dough; if the dough stays too dry, the edges may crack while cooking. Allergen: this recipe doesn't contain wheat, but cross-contamination may occur in the same kitchen.
If you let the dough rest for 5 minutes before shaping it, the cornmeal absorbs the water better and the risk of falling apart while cooking decreases.
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