Homemade Arepas

Preheat oven to 350 degrees F (176 C). Line a baking sheet with [parchment paper]. In a large mixing bowl, combine warm water (2 cups) and tsp sea salt (1 heaped). Stir until the tsp sea salt (1 heaped) dissolves.

Gradually add areparina (2 cups) to the bowl, stirring with a whisk or your hands until a moldable, moist dough forms that doesn't stick to your hands. Cover with a towel and let rest for minutes (5). Start 5m timer

Uncover the dough, take a large handful, and roll it into a ball. This recipe yields 6 large arepas, but can make 8-10 smaller ones.

Gently press each ball between your palms to form a roughly 0.5-inch thick disc (for crispier arepas, aim for 0.25 inch). If the sides crack, add [1-2 tbsp warm water] to the dough and gently pat to seal.

Heat a large cast-iron or non-stick pan over medium-high heat. Add avocado oil (1 tbsp) and swirl to coat. Place arepas in the pan, ensuring they don't touch. Cook for [2-3 minutes] per side, until a deep golden brown crust forms. Start 2m timer

Transfer the pan-fried arepas to the [parchment paper]-lined baking sheet. Bake for [15-18 minutes], or until slightly puffed and more golden. Let them cool for [5-10 minutes] before serving to prevent a doughy center. Start 15m timer

Serve the arepas as is, spread with vegan butter and maple syrup, or slice 0.75 of the way around to stuff them with fillings like [black beans], [rice], or [guacamole].

Arepas are best fresh. Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. Thaw frozen uncooked arepas before cooking as instructed.