Griddled Venezuelan Arepas from Precooked Cornmeal

What you need

• 240 g (2 cups) precooked white cornmeal, masarepa, not masa harina
• 1 tsp fine salt
• 450 ml (2 cups) warm water, plus more if needed
• 1 tbsp vegetable oil

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Stir the salt into the water in a large bowl until dissolved.

3. 3

   Pour in the cornmeal gradually, working it with your hand so no lumps form.

4. 4

   Leave the dough to hydrate for 5 min. It should feel like soft clay and not stick to your palm; add water or cornmeal a spoonful at a time to adjust.

5. 5

   Divide into 8 pieces and roll each into a ball.

6. 6

   Press each ball between wet palms into a disc about 8 cm (3 in) across and 1.5 cm (1/2 in) thick, smoothing any cracks at the edge with a wet finger.

7. 7

   Heat a heavy frying pan or griddle over medium heat and wipe it with the oil.

8. 8

   Cook the arepas in batches until a pale golden crust forms underneath, 5-7 min. Turn and cook the second side the same way.

9. 9

   Move them to a baking tray and bake until they rise slightly and sound hollow when tapped, 10-15 min.

10. 10

    Split each arepa open while hot and stuff it with any filling you like.

Imported from mattsfitchef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.