Venezuelan Arepas

1. Preheat the oven to 410°F.
2. Pour the water into a large bowl, checking it is at room temperature.
3. Add the salt and stir well with a mixer, fork or spatula until it dissolves.
4. Still mixing, rain in the cornmeal a little at a time.
5. Keep going once it is all in until the masa is thoroughly blended and even.
6. Leave the masa to rest in its bowl for 5 minutes so the flour fully hydrates. There is no gluten in corn flour, so it needs no kneading. You are after a smooth, firm but workable dough.
7. While it rests, set your budare (or griddle, cast-iron pan or non-stick pan) over medium heat and wipe it with a little oil. Keep a small bowl of water nearby for wetting your hands.
8. Scoop about 2 Tbsp of masa into your damp hands and roll a small ball. Cup it between both hands and rotate to press it flat while holding its round shape.
9. Pass it lightly between your palms until it is roughly ¾ inch thick and 4 inches across. Smooth the edges with wet fingertips so they stay round and free of cracks.
10. Lay the arepas onto the hot surface in batches and cook until golden on each side, about 4 to 5 minutes a side, checking often so they do not catch.
11. Once browned both sides, transfer to a baking sheet and into the oven for 10 minutes. They should puff up so that a tap sounds like knocking on an empty box.
12. Serve hot, split and stuffed with your fillings or alongside a Venezuelan stew.

Tips from the ZestyPlate Kitchen

• Give the dough a rest before shaping so the cornmeal drinks in all the water.
• Wet your hands as you work and the discs will come out smooth instead of cracked.
• Griddle them first for colour, then move them to the oven, which is what makes them puff.
• Tap one when you think it is done. A hollow sound, like knocking on an empty box, means it is ready.