Arepitas

1 cup arepa flour Harina Pan 1 cup crumbled ricotta salata or grated mozzarella 1 cup plus 2 tablespoons water ¼ cup vegetable oil

Toss together arepa flour, cheese, and ⅛ teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes. Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a ¼-inch-thick patty (2½ to 2¾ inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface. Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.