1) Pan-fried, as written in the recipe above. (For another example, see this recipe in Cookie. Or for a deep-fried version see this Washington Post version).

2) Grilled: just follow the same instructions above, but put them on a grill when you are ready to cook them. This is perfect if you are doing a Latin-themed barbecue!

3) Baked, or first pan-fried then baked, as in these instructions . In this case, you usually would leave the arepas on the frying pan for a shorter period of time (~5 minutes each side, instead of ~10 minutes each side), and then finish them in the oven.

All three techniques are acceptable–it is just a matter of personal preference. My arepas, when pan-fried, come out with a crisp, crunchy crust, and a softer, creamier interior. The overall texture of the cake is firm and sturdy.

Last note–these have a very different texture and somewhat different flavor than corn tortillas. Made any of these ways, I think you will find that the flavor is very mild. That is why they are commonly stuffed or served alongside other zestier flavorful foods. I hope you keep experimenting and find the arepa recipe that you enjoy most!