Arepas flat bread are small corn flat breads, which are baked in the pan. Arepas are served in Venezuela and Colombia with most dishes as a side dish. It is important to use the special white Pan maize flour from Venezuela for the Arepas, as it has better adhesive properties than the yellow maize flour usually available from us. For this original basic recipe for Arepas Pan corn flour, pour into a bowl and season with salt. Stir in the water with a wooden spoon and then knead the dough by hand until smooth. Before baking the arepas, the dough should rest for about 5 minutes. Then divide the dough into three equal pieces and roll into balls. Press the dough balls slightly flatter and slightly round off the edges. Heat a coated pan and brush with margarine. Bake the Arepas in the pan for approx. 5 minutes on each side until they begin to brown. To determine whether the arepas have baked through, remove the arepas from the pan and tap the upper side with the knuckle of the finger. If it sounds hollow, the arepas are cooked. Arepa's flat bread is eaten warm.