To begin, in a large mixing bowl, combine the precooked cornmeal and salt. Gradually pour in the warm water while stirring with a wooden spoon to avoid lumps. Once the mixture starts coming together, use your hands to knead it into a smooth, pliable dough. The texture should feel soft but not sticky. Let the dough rest for 5 minutes to hydrate fully.

Add the softened butter to the dough and knead it in thoroughly. For cheesy arepas, mix in the grated cheese at this stage. If the dough feels too dry, add a tablespoon of water at a time until it reaches the right consistency. Divide the dough into 8 equal portions and shape each into a ball.

Flatten each ball into a disc about ½-inch thick and 4-5 inches in diameter. Ensure the edges are smooth to prevent cracking during cooking. Tip: Press lightly and evenly to maintain a consistent thickness for even cooking.

Heat a large skillet or griddle over medium heat and lightly coat it with vegetable oil. Place the arepas on the skillet, leaving space between them to avoid overcrowding. Cook for 4-5 minutes on each side until they develop a golden crust.

For a softer interior, transfer the partially cooked arepas to a preheated oven at 180°C (350°F). Bake them on a wire rack for 10 minutes. This step ensures the arepas are cooked through while maintaining their crisp exterior.

While the arepas finish baking, prepare accompaniments. Popular options include butter, grated cheese, or hogao (Colombian tomato and onion sauce). Fresh avocado slices and a sprinkle of salt also make an excellent pairing.

Check the arepas for doneness by tapping their centres; they should sound slightly hollow and feel firm to the touch. Remove them from the oven and let them cool for a minute or two before serving.

Serve the arepas warm, with butter or your choice of toppings spread generously on top. For an authentic Colombian experience, pair them with a cup of hot chocolate or freshly brewed coffee. Arrange the arepas on a plate with the accompaniments for a visually inviting presentation.