Arepas (Venezuelan Corn Cakes)

2 cups corn flour for arepas
1 teaspoon salt
1/2 cup grated queso blanco
2 cups cool water (or more if needed)

In a large mixing bowl, whisk together the flour, salt, and queso
blanco. Stir in enough water to make a firm, slightly moist dough.
Cover the dough and let it rest for 5 minutes. Divide the dough
into 10 pieces and form each piece into a ball. Flatten the balls
slightly.

Preheat the oven to 350 degrees F.

Oil a griddle very lightly and warm it over medium heat.  Cook the
arepas on the griddle for about 5 minutes on each side, until a
golden brown crust forms. Transfer the arepas to a baking sheet
and bake 20 to 25 minutes, turning them several times as they bake.
Serve immediately. Serve with black beans. 10 Servings