Colombian Arepas

Instructions

1. In a large mixing bowl, combine the warm water, salt, and softened butter from the Arepa Dough group. Stir until the butter has mostly melted.
2. Gradually add the pre-cooked white cornmeal to the water mixture while stirring constantly with your hand or a wooden spoon to prevent lumps.
3. Knead the dough for about 2 minutes until it is smooth and moist; if the dough feels too dry or cracks, add a tablespoon of water at a time.
4. Fold the shredded mozzarella cheese from the Arepa Dough group into the mixture until evenly distributed.
5. Divide the dough into 6 equal portions and roll them into balls, then flatten each ball between your palms to form a disc about half an inch thick.
6. Heat the vegetable oil from the Cooking Fat group in a large non-stick skillet or cast-iron griddle over medium heat.
7. Place the arepas in the skillet and cook for 5 to 7 minutes per side, or until a golden-brown crust forms and the cheese inside is melted.