How to make it
5 steps. Take it one step at a time.
Combine 480 ml warm water, 5 g salt, and 28 g softened butter
In a large bowl, combine 480 ml (2 cups) warm water, 5 g (1 teaspoon) salt, and 28 g (2 tablespoons) softened butter. Stir until the salt is dissolved and butter is partially melted.
Slowly add the 320 g pre-cooked cornmeal
Slowly add the 320 g (2 cups) pre-cooked cornmeal to the water mixture. Use your hands to mix and knead the dough until it is smooth and no longer sticky. Let the dough rest for 5 minutes.
5 minDivide the dough
Divide the dough into 8 equal portions and roll them into balls. Flatten each ball into a disc about 1/2 inch thick.
Place about 28 g of the shredded mozzarella
Place about 28 g (1/4 cup) of the shredded mozzarella in the center of a disc. Fold the edges of the dough over the cheese to seal it, then gently flatten it back into a disc shape. Repeat for all pieces.
Heat 15 ml vegetable oil
Heat 15 ml (1 tablespoon) vegetable oil in a large non-stick skillet over medium heat. Place the arepas in the pan and cook for 5-7 minutes per side until golden brown and crispy.
14 min
A little kitchen wisdom
Using warm water helps the dough hydrate faster and stay pliable. If the dough cracks while shaping, add a little more water. For the best result, use a cast-iron skillet to get a perfect crust.
