Corn Arepa, roasted

These arepas, very popular in Latin America, are made by cooking and roasting a type of white corn that occurs in the region, in Colombia and Venezuuela they are very popular and are consumed as accompaniments to meals or stuffed with different stews and meats. They are made with industrialized arines generally that are already precooked, although in more rural areas the dough for these arepas is still made in an artisanal way, cooking the white corn and passing it through a small pot mill, thus preserving its high fiber and nutrient content. more than in industrialized arinas.