Masarepa: The Flour for Arepas

Arepas are made with masarepa, a precooked white or yellow corn flour that is not the same as masa harina, the nixtamalized flour used for tortillas and tamales. Masarepa is made by cooking dried corn kernels, grinding them, and drying the result into a fine, starchy flour. Because it is already cooked, it hydrates quickly: mix with warm water, a pinch of salt, and a little butter or oil, rest the dough for five minutes, then shape and griddle. The most widely available brands are P.A.N. and Goya, found in the Latin aisle of most supermarkets. Masa harina will not produce the same result.