Preheat oven to 180°C.
Whisk the masarepa, salt, and baking powder together in a medium bowl.
add the water and
stir to form a dough. Using a generous 1/3 cup of dough, form eight rounds,
each about 1 cm thick.
Heat 2 Tablespoons of oil in a nonstick skillet over medium-high heat until simmering.
Add 4 of the corn cakes and cook until golden on both sides, about 4-6 minutes total.
Transfer to a parchement lined baking sheet, and repeat with remaining oil and
Bake until the corn cakes sound hollow when tapped on the bottom, about 10-15 minutes.
These are probably the most delicious ones, because they are Fried arepas, and lets face it, anything fried tastes 10 times better.
You would simply heat up about 2 cups of oil at medium heat in a pan, or better yet, in a fryer or Dutch oven.
After the oil is hot enough you would fry the arepas for about 10 minutes or until they are golden on both sides.
If you wish to fry your arepas, I recommend that you flatten them further, to about 1 cm thick, and also its tradition to open a hole with your finger in the middle of the fried arepas.
These are baked arepas. They usually have to be “sealed” using the Arepas Asadas technique on a cast iron round griddle for about 5 minutes on each side on high heat.
Then, they are baked in the oven at about 180º C until they start to puff a bit and the crust starts to come up a bit from the inside dough, which is usually about 10 to 15 minutes.
The arepa toaster will basically toast the arepas in about 7 minutes. All you have to do is place a large enough ball of dough on each of the compartments in the toaster and press the cover down.
You should open it back up and check that you had enough dough, or that you didn’t have too much dough.
If you had too much just remove the excess pressed out with your fingers. If you had too little add more dough and reshape the ball.
You can also add a bit of butter to each compartment before you put the dough in. I think the toaster is non-stick, but then the crust will taste like butter.