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1
Combine the flour and sugar in a large bowl.
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2
Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter.
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3
Knead to a soft dough.
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4
One cup at a time, knead in the cheese.
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5
Add 1 to 2 tablespoons more water if the mixture seems dry.
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6
Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time.
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7
Continue kneading until the dough feels soft and smooth, with no lumps.
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8
Set aside to rest for at least 15 minutes, covered with a damp cloth.
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9
Heat the broiler or a grill over high heat.
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10
Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each.
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11
Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel.
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12
Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides.
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13
Return to tray and keep covered.
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14
Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter.
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15
Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled about 10 minutes per side.
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16
Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).
