Preheat Oven: Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper.
Prepare Dough: In a large mixing bowl, combine the warm water and sea salt, stirring until the salt dissolves. Gradually add the areparina, stirring with a whisk or your hands until you form a dough that is moldable, moist, and doesn’t stick to your hands. You might not need the full 2 cups of areparina.
Rest Dough: Cover the dough with a towel and let it rest for 5 minutes.
Shape Arepas: Uncover the dough, take a large handful, and roll it into a ball. Press the ball between your palms to form a disc about 1/2 inch thick (or 1/4 inch for thinner, crispier arepas). If the dough cracks a lot, add a little more water. Smooth out any minor cracks with your hands.
Cook Arepas: Heat a large cast-iron or non-stick pan over medium-high heat. Add a little oil and swirl to coat the pan. Place the arepas in the pan, leaving some space between them. Cook for 2-3 minutes on each side until they are deep golden brown with a few blackened spots.
Bake Arepas: Transfer the cooked arepas to the parchment-lined baking sheet and bake for 15-18 minutes until they are slightly puffed and more golden brown.
Cool and Serve: Let the arepas cool for 5-10 minutes before serving. Slice them in half and enjoy as is, spread with vegan butter and maple syrup, or stuff with your favorite fillings like black beans, rice, guacamole, or vegan barbacoa.
Storage:
Fresh: Best enjoyed fresh.
Refrigerate: Store leftovers covered in the refrigerator for up to 3-4 days.
Freeze: Store in the freezer for up to 1 month (cooked or uncooked). Reheat in a 350°F (176°C) oven until warmed through. If reheating frozen uncooked arepas, thaw first and cook as instructed.
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