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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 a dough forms that doesn’t easily stick to your hands.
Cover the dough with a towel for 5 minutes.
Grab a large handful of dough and roll into a ball.
Press the ball 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 to not touch. Cook for 2-3 minutes until deep golden brown, then flip and cook for another 2-3 minutes.
Transfer to the parchment-lined baking sheet and bake for 15-18 minutes until slightly puffed and golden brown.
Let cool for 5-10 minutes before serving.