Arepa, the everyday bread of Colombian and Venezuelan cuisine, is made by kneading corn flour with warm water, shaping it into a flat disc, and cooking it on a griddle. Its gluten-free nature and the corn's natural sweetness make it an easy addition to any meal.
Mix the cornmeal with salt and vegetable oil, then gradually add lukewarm water and knead into a soft dough that doesn't crack.
Cover the dough and let it rest for 5 minutes.
Pinch off pieces of the dough and flatten them into discs with your hands; cook on a lightly greased hot griddle or in a pan over medium heat until both sides are golden brown and the inside is cooked through.
Important: Add the water to the corn flour gradually while kneading, or the dough can end up too wet or too dry and crack. This recipe contains no wheat flour; watch for cross-contact risk in an environment shared with gluten-containing ingredients.
Cooking arepas on a griddle, then splitting them open and filling them with cheese or avocado, gives you a filling Latin American–style meal.
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