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1
Preheat oven to 350 degrees F.
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2
In a bowl, mix flour and salt.
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3
Pour in water and mix with a spoon until the dough comes together.
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4
Cover with plastic wrap and let rest for 5 minutes.
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5
Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work.
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6
(Kneading in the additional moisture is an important step in making a tender arepa.)
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7
The dough should be smooth and not crack around the edges; it should be moist but not sticky.
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8
Form into disks about 3-inches around and 1/2-inch thick.
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9
(The disks can be wrapped tightly in plastic wrap at this point and cooked later.)
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10
Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms.
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11
Do not let brown.
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12
Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped.
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13
Open a slit in 1 side of the arepa to make a pocket (or slice in half).
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14
Arepas can be stuffed with meat, beans and plantains or your favorite filling.
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15
Cook's note: Arepa flour is a precooked corn flour and should not be confused with masa harina.
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16
Arepa flour is sold as masarepa, harina precocida, or masa al instante.
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17
It can be found in Latin American groceries.
