Ingredients
1 cup arepa flour (precooked cornmeal) (Harina PAN Blanco and Harina Pan Blanco are available through Cuban Cuisine) 1 cup crumbled ricotta salata or grated mozzarella (1/4 pound) 1 cup plus 2 tablespoons water 1/4 cup vegetable oil
Toss together arepa flour, cheese, and 1/8 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 (dough will continue to stiffen).
Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 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.