Measure and pour the water into a bowl, add the salt, and dissolve it.
Slowly add the 2 cups of Juana corn meal, and salt in case it’s needed, while mixing the water and flour.
Once the water is completely incorporated, knead for 2 to 3 minutes until obtaining a very soft masa and let it rest for 5 minutes.
Divide the masa into 10 small balls, each approximately 3 ounces and pat with your hands to form the arepas with a diameter of 6 inches and ½ inch thickness.
Cook on a griddle over medium-high heat for 3 minutes on each side.
