In a mixing bowl, combine the water with salt to taste. Add the Harina P.A.N. little by little, stirring with a Danish dough whisk, balloon whisk, or fork, until no lumps remain.

Knead briefly by hand until the dough is smooth and compact.

Let the dough rest for 5 minutes so the flour finishes absorbing the water.

Preheat the oven to 350°F (175°C). Preheat the budare, griddle, or skillet over medium-high heat.

Divide the dough into 10 balls of 95 g each.

Cover a 4-inch (10 cm) plastic lid with plastic wrap. Place one dough ball in the center, cover with the remaining plastic wrap, press a flat board on top, and push down until the dough forms a circle 4 inches (10 cm) in diameter and ⅓ inch (8 mm) thick. Repeat with the remaining balls.

Using the plastic wrap, peel each arepa onto the palm of your hand. If there are any cracks around the edges, wet your fingertips and smooth them out.

Cook the arepas on the budare for 3 minutes, flip with a spatula, and cook for another 2½ minutes, until a thin golden crust forms on the outside.

Transfer the arepas to the lower rack of the oven and bake for 2 to 3 minutes, until they start to puff up: the outer layer separates from the center and the arepa inflates slightly. At that point they're cooked through and ready to eat.