Venezuelan cheese arepas

1. Pour lukewarm water into a bowl, dissolve the salt in it, then gradually add the precooked cornmeal (masarepa – ordinary cornmeal won't work), stirring constantly.

2. Knead by hand for 2-3 minutes into a smooth, soft dough that doesn't stick; rest for 5 minutes to let the flour hydrate.

3. Divide the dough into 6, roll into balls and flatten between your palms into discs 1.5 cm thick and 10 cm across; smooth any cracks at the edges with a wet finger.

4. Lightly oil a heavy frying pan or cast-iron griddle and cook the arepas over a medium heat for 6-7 minutes per side until crusted and hollow-sounding when tapped.

5. Slit the hot arepas open at the side like a pocket, butter the inside and fill with grated or thinly sliced white cheese (queso blanco – halloumi can stand in) so it melts slightly in the heat.

6. Serve straight away for breakfast with coffee.

Tip: In Venezuela the arepa is daily bread: every household bakes them fresh in the morning, and the filling can be anything from cheese to beans or meat.