In a large mixing bowl, dissolve the salt in the warm water, stirring until fully incorporated.

Gradually add the white cornmeal flour to the salted water, stirring continuously to avoid lumps. Once all the flour is added, use your hands to gently knead the dough until smooth and lump-free. If the dough feels sticky, sprinkle in additional cornmeal flour, one tablespoon at a time, until the texture is manageable.

Cover the bowl with a clean cloth and allow the dough to rest for about 30 minutes.

Divide the rested dough into 8 equal portions. Lightly oil your hands to prevent sticking and shape each portion into a thick, round disk about ½ to ⅓ inch in thickness.

Heat a large non-stick skillet or griddle over medium heat. Add a teaspoon of butter or oil, spreading it evenly across the surface using a paper towel. Arrange the arepas in the skillet, ensuring they are not overcrowded. Cover the skillet with a lid and cook for 7–8 minutes, allowing the bottoms to develop a golden crust.

Uncover, flip the arepas, and continue cooking for another 2–3 minutes, or until both sides are evenly golden and crisp.

Repeat the process for the remaining arepas, adding more butter or oil to the skillet if necessary. Serve warm with your favorite fillings or toppings.