Arepa of threshed white corn, roasted

These arepas are a product widely consumed in Colombia, especially in the Andean area of the country, they are made with threshed white corn, which is a grain of corn from which the bran has been removed and that does not contain sugar, and is threshed to obtain flour for preparation. In the mid-twentieth century, this flour was industrially developed and is previously cooked, although in many regions of the country it is still made with fresh corn and ground or threshed.