Arepa

1. Put the corn flour in a bowl and add the salted water little by little, mixing until all the water is used and the flour comes together into a dough. Let it rest for 5 minutes.
2. Shape the dough into round discs about 3 inches across and ½ inch thick.
3. In a lightly greased skillet, cook the arepas slowly until a crust forms on each side.
4. Transfer to a casserole and bake at 350°F for about 20 minutes, until they sound hollow when tapped.
5. For extra flavour, use chicken or beef broth in place of the water.

Tips from the ZestyPlate Kitchen

• Reach for pre-cooked cornmeal (masarepa) rather than ordinary cornflour, as only that gives the proper texture.
• Pour the water in gradually and let the dough rest; it firms up and becomes far easier to shape.
• If the edges crack as you flatten each disc, the dough is telling you it needs a little more water.
• Starting them on the stovetop and finishing in the oven gives that hollow, crisp shell.