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Preheat oven to 350 degrees F (176 C). Set out a baking sheet and line with parchment paper.
In a large mixing bowl, add water and salt. Stir to combine and dissolve salt.
A little at a time, add the areparina and stir with a whisk or your hands until you have a dough that doesn’t easily stick to your hands, is moldable and moist.
Cover the dough with a towel for 5 minutes.
Roll a large handful of dough into a ball and press it between your palms to form a roughly ½-inch thick disc.
Heat a large cast-iron or non-stick pan over medium-high heat. Add a little oil and swirl to coat.
Add arepas to the pan, giving them room in between. Cook for 2-3 minutes or until deep golden brown, then flip and cook for 2-3 minutes more.
Transfer to the parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and golden brown.
Let them cool for 5-10 minutes before serving.