From Venezuela and Colombia, arepas are made with precooked corn flour, the most widely available brand being P.A.N. Stuffed arepas, like the ones in this recipe, are Venezuelan.

Combine in a medium bowl:

Stir until a smooth dough forms. You may need to add a little more water to achieve a pliable, moist (but not sticky) dough. If desired, stir in:

Divide the dough into 8 pieces and shape them into balls. Flatten into discs just over ½ inch thick. Heat in a nonstick skillet over medium heat:

When the oil shimmers, add the arepas in batches and cook, turning once, until golden brown on both sides, about 5 minutes per side. Transfer to a plate lined with paper towels to drain. To serve, cut halfway through the arepas horizontally, leaving them in one piece but with a pocket for stuffing. Fill with any of the following, or a combination: