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Mix the arepa flour, salt, and room-temperature water with your hands until a slightly wet dough forms.
Knead the dough for a couple of minutes to ensure no dry spots remain.
Let the dough rest for 10 minutes.
Shape the dough into disks that are about ⅓-inch thick.
Cook the arepas in a nonstick or cast-iron skillet brushed with a small amount of oil.
Split the arepas and fill them with your choice of fillings.