My husband's of Colombian descent. Whenever we visit his parents who live in New England they send us home with a couple dozen frozen premade arepas. They've become a breakfast staple here and we're almost out and don't expect to see them for more than a month. I'd like to make some and wonder if anyone can explain to me how to do it. What kind of masa do I need? How much water? What should it feel like? We make homemade corn tortillas at home often so I'm familiar with how those ought to feel before pressing. How are arepas different? And I need to roll them out, right?
Most of what I found online seems to be more of the Venezuelan variety. Delicious, yes, but not what I'm looking for. I want the thin ones you cook over the stovetop, then poke holes into and cover with butter, salt and sometimes farmer cheese.