Stir 1 teaspoon of salt into 2 cups of warm water and 1 tablespoon of vegetable oil until dissolved. Gradually mix in 2 cups of precooked cornmeal (masarepa). Cover and rest for 10 minutes.
If the dough feels dry, mix in a tablespoon of water. Shape it into discs ½in / 1cm thick and 4in / 10cm across.
Heat a cast-iron griddle over medium-high heat and brush it with a little oil. Sear the arepas for 3-5 minutes per side.
Reduce the heat and cook for 8-10 minutes per side, until golden brown and lightly charred.
