Arepa, a traditional corn cake from Venezuela and Colombia

Combine masa harina and salt in a large bowl to start your arepa dough, and mix briefly.

Gradually add warm water and knead into a smooth, non-sticky dough. Let rest for 5 minutes, the masa harina will fully absorb the water and the dough will be easier to shape.

Tear off pieces of dough the size of a tennis ball (approx. 100 g) and shape into round flatbreads about 10 cm in diameter and 1.5 cm thick.

Heat sunflower oil in a non-stick pan over medium-high heat.

Place them in the pan and cook for 4 to 5 minutes on each side until golden and lightly crispy.

Transfer the flatbreads to a baking sheet and bake in an oven preheated to 180 °C for another 10 minutes. They should sound hollow when tapped, a sign the centre is cooked through.

Cut the warm arepas in half like a pocket and fill them with your favorite fillings: queso blanco, avocado, black beans, or roasted meat.