Classic Skillet Arepas

1. Mix the dry ingredients. In a medium bowl, whisk together the masarepa, salt, cumin, smoked paprika, and garlic powder.
2. Hydrate the dough. Pour in the warm water and stir with a spoon until a dough forms. Let it sit for 2 to 3 minutes, then knead in the bowl for about 30 seconds. The texture should be soft, smooth, and not cracking around the edges when you press it. If it feels dry, knead in a splash more water. If it feels wet or sticky, wait 3 to 5 minutes first (hydration continues), then sprinkle in a tablespoon of masarepa if needed. Note: different masarepa brands absorb differently, so trust the feel.
3. Shape. Divide into 6 equal pieces and roll into balls. Flatten into discs about 3/4-inch thick for stuffing, or 1/2-inch thick for a crispier snack-style arepa. Smooth any cracks with damp fingers.
4. Preheat the skillet. Heat a large skillet over medium to medium-high heat (cast iron often runs hot, so start at medium). Add the oil and optional butter. When the butter foams (or the oil shimmers), you are ready.
5. Sear. Add arepas (work in batches if needed). Cook 4 to 5 minutes per side until deeply golden with crisp edges. If they are browning too fast, lower the heat a notch.
6. Steam to finish. Reduce heat to medium-low, cover the pan, and cook 3 to 6 minutes more, depending on thickness, until hot through. They should feel set at the edges with a slight give in the center, and they often sound a little hollow when tapped.
7. Rest, then serve. Move to a plate and rest for 2 minutes. Serve warm with butter and salt, or slice and stuff.

Quick serving ideas: Split and fill with shredded chicken and avocado, black beans and cheese, or eggs and hot sauce. Or keep them uncut and use as a scooper for soups and stews.