Arepas [Stuffed Cornbread]

Ingredients:
1 1/2 cups arepa flour [pre-cooked corn flour sold in Latin American markets as masarepa, harina precocida, or masa al instante, not to be confused with masa harina - harina de maiz PAN or GOYA brands, either white or yellow]
pinch salt
1 1/2 cups warm water
1 teaspoon canola oil, plus extra for cooking arepas

Preparing arepas:
Preheat oven to 350 degrees F.

In a bowl, mix flour and salt. Pour in water and mix with a spoon until the dough comes together. Cover with plastic wrap and let rest for 5 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work. (Kneading in the additional moisture is an important step in making a tender arepa.) The dough should be smooth and not crack around the edges; it should be moist but not sticky. Form into disks about 3-inches around and 1/2-inch thick. (The disks can be wrapped tightly in plastic wrap at this point and cooked later.)

Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms. Do not let brown. Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped. Open a slit in 1 side of the arepa to make a pocket (or slice in half). Arepas can be stuffed with meat, beans and plantains or just about anything.

Makes about 4 to 5 arepas

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Alternative method:

Combine 1 cup arepas flour to 1 1/4 to 1 1/2 plus 1 teaspoon cup water plus 1 teaspoon of salt. Mix and let sit for a few minutes.

Put some dough between both palms, slowly start rolling the masa into a ball, then (still rolling between both palms) slowly flatten the dough to the thickness you want. Make sure the edges have no cracks (if they have any cracks, the arepas won't have that hollow-sound when tapped). Dab any cracked edges with a finger moistened in water to eliminate any cracks.

Heat about 1 tablespoon of oil in a non-stick skillet and brown the arepas on both sides, then place in a 350 degree F oven (500 degrees F for a slightly more crunchy exterior) for about 15 minutes; arepas will inflate slightly in the oven.

Makes 4 arepas