Make the Dough:
In a large bowl, combine the white masarepa and water. Mix with your hands or a spoon until a soft, smooth dough forms. If the mixture feels too wet or sticky, sprinkle in a little more masarepa. Add salt to taste, if desired.

Let It Rest:
Allow the dough to rest for 5 to 10 minutes. This gives the masarepa time to absorb the water fully, making the dough easier to shape and enhancing the final texture.

Shape the Arepas:
Divide the dough into 12 equal portions. Roll each into a ball, then flatten into discs about ½-inch thick and 3–4 inches in diameter—similar to a small pancake. Adjust the size based on how you plan to serve them.

Heat the Pan:
Warm a skillet or griddle over medium-high heat. Add a bit of oil along with a small pat of butter. This blend creates a golden, crispy crust while keeping the inside soft and moist.

Cook the Arepas:
Place the dough discs on the hot skillet. Lower the heat to medium-low and cook for about 5 minutes per side. Then increase the heat to high and sear each side for an additional 1–2 minutes to develop a rich, golden color.

Serve and Enjoy:
Remove the arepas from the pan and serve immediately with toppings like butter, queso fresco, avocado, eggs, or shredded chicken.
To keep warm for later, place them in a low oven (around 200°F) until ready to serve.