Prepare the Dough:

In a mixing bowl, combine the pre-cooked cornmeal (masarepa) with salt.

Gradually add warm water while stirring continuously to avoid lumps.

Knead the dough until it reaches a smooth, pliable consistency.

Shape the Arepas:

Divide the dough into equal portions and shape them into balls, roughly the size of a golf ball.

Flatten each ball into a disc, creating a round arepa, about 1/2 to 3/4 inch thick.

Cooking on a Griddle or Pan:

Heat a griddle or non-stick pan over medium heat and add a bit of vegetable oil.

Place the shaped arepas on the griddle and cook for 4-5 minutes on each side or until golden brown.

Ensure both sides are cooked through, forming a crispy exterior while maintaining a soft interior.

Finishing Touches:

Once cooked, you can slice the arepas halfway through the thickness, creating a pocket.

Stuff them with your favorite toppings, such as cheese, ham, or avocado.

Serve and Enjoy:

Colombian arepas are best enjoyed fresh off the griddle. Serve them warm and savor the delicious combination of crispy edges and a soft, fluffy center.