Instructions

• In a medium bowl, stir 1 teaspoon kosher salt into 1 2/3 cups (380 ml) warm water until the salt dissolves.
• Add 250 grams masarepa flour to the salted water and mix with a spoon until the mixture is mostly combined. Transfer to a clean surface or continue in the bowl and knead by hand until the dough comes together in a smooth, cohesive mass.
• From the 1 tablespoon unsalted butter, set aside a small piece to use for brushing the skillet later and add the remaining butter to the dough. Knead the dough again until the butter is fully incorporated.
• Fold the 1/4 cup finely shredded mozzarella cheese into the dough until evenly distributed.
• Divide the dough into portions and shape each portion into a ball, then flatten with your palms into patties about 1/2 inch thick and roughly 3 inches in diameter.
• Preheat a cast-iron or nonstick skillet over medium heat. Brush the skillet with the small piece of reserved butter.
• When the skillet is hot, add the arepa patties (work in batches if needed) and cook until lightly golden brown, about 4 to 5 minutes per side.
• Remove cooked arepas from the skillet, slice each open, place sliced mozzarella (from the 3 ounces sliced mozzarella) inside, then return the filled arepas to the skillet and heat just until the cheese melts.
• Serve the arepas warm.