Mix together the arepa flour, water, salt and butter in a large bowl.
Knead all ingredients together until the mixture has a soft consistency.
Add more water if too dry and more arepa flour if too moist.
Begin to form medium sized balls and place them between 2 sheets of plastic
Flatten the balls with a rolling pin until you reach your desired thickness. They are mostly ½-inch thick.
Make sure your arepa is round, cut off extras to shape it round if needed.
Spray a griddle with cooking spray or equivalent and turn on the stove to medium heat.
As soon as the griddle is hot enough you can add the Arepas one by one.
Cook the arepas on both sides golden or until you get it toasted to your preferred consistency.
Precooked Arepa Flour is also known as Masarepa. Use yellow or white arepa maize flour.
People outside of Latin America might not be able to get the right kind of arepa flour. There are other substitutes out there on the market but they alter the authentic taste and consistency of a traditional Colombia Arepa.