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1
Combine the masarepa and salt in a bowl. Add the warm water and mix with the hand until a uniform dough forms. The dough is correctly hydrated when it is soft and pliable and does not stick to the palm; add water a tablespoon at a time if the surface cracks when pressed, or a little more flour if it adheres. Rest the dough, covered, for 5 minutes — the pre-gelatinised starch must absorb the water fully before the dough is workable. The dough is ready when it no longer feels granular.
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2
Divide the dough into 8 equal portions. Roll each between the palms into a smooth ball, then press between both palms to a disc of uniform 1.5–2 cm thickness. Uneven thickness will produce simultaneous over- and under-cooked areas on the griddle. The edge of the disc should show no cracks; smooth any fissures by pressing with a dampened finger.
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3
Heat a budare, comal, or heavy flat griddle over medium heat — no oil on the surface. Lay the arepas on the dry griddle without crowding. This step is where the dish lives or dies: too high a heat sets the crust before the interior cooks through; too low and the arepa steams rather than crisps. The correct heat is confirmed when the underside releases cleanly and shows an even golden-brown colour after 4–5 minutes. Turn and repeat on the second side. Do not press the arepa flat; its thickness is structural.
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4
Transfer the griddle-cooked arepas to a 180°C oven and bake for 8 minutes. The oven heat penetrates more evenly than the griddle alone and produces a fully dry interior with a more pronounced exterior crust. The arepa is done when it sounds hollow on tapping the base.
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5
Serve within 10 minutes of leaving the oven. Split with a knife and fill or accompany with butter and queso costeño or cuajada. Cold arepas lose the defining contrast between crisp crust and soft interior.