Colombia's daily bread: a simple griddled cake of masarepa (precooked white corn flour), split open and filled with cheese, butter or eggs. Different in texture and use from the Venezuelan version.
Mix the dough
Stir the masarepa, salt and warm water together in a bowl until a soft, moist dough forms.
Rest the dough
Let the dough rest for five minutes so the cornmeal fully hydrates.
Shape the arepas
Divide the dough into four balls and flatten each into a disc about one centimeter thick.
Heat the griddle
Heat a lightly oiled griddle or skillet over medium heat until hot.
3 minCook the arepas
Cook the arepas for about six minutes per side, until a golden-brown crust forms and they sound hollow when tapped.
Split and fill
Split each hot arepa open slightly and tuck in grated queso fresco or a pat of butter if using, then serve warm.
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