Melt the butter & warm the water – Melt the butter on the stovetop in a small pot or in the microwave for about 30 seconds. Heat the water until warm but not hot.

Make the dough – In a mixing bowl, add the cornmeal and half of the warm water. Mix with your hands, slowly adding more water as needed. Form the dough into a ball, then flatten it and reshape it into a ball again. Repeat 5–7 times until the dough is smooth, holds its shape, and doesn’t crack or stick.

Shape the arepas – Take small amounts of dough and form them into balls, then flatten them into discs. Use your fingers to keep the thickness even.

Cook the arepas – Heat a griddle or pan over low to medium heat. Adjust as needed. Test the heat with a small piece of dough first.

Flip when golden – Place the arepas on the pan. After a few minutes, lift a corner—once the bottom is a light golden color with a slightly crisp crust, flip it. Cook the second side the same way, then remove when both sides are golden brown.

Storage & reheating – Wrap leftover arepas in parchment paper and plastic wrap and store for 2–3 days. Reheat on a skillet over medium heat or in a toaster oven at 350°F until warm. If the arepa feels dry, microwave it for 15 seconds wrapped in a damp paper towel before crisping it up.