In a medium bowl, stir the lukewarm water and salt together until salt dissolves completely.

Gradually add the cornmeal to the water mixture, using your fingers to combine. Mix until you form a soft, moist, and malleable dough without any lumps. The texture should be similar to play-dough - not too dry or crumbly.

Let the dough rest for about 5 minutes to allow the cornmeal to fully absorb the water.

Divide the dough into 8 equal portions and roll each into a ball.

Flatten each ball between your palms to form discs about ½-inch thick and 3 to 4 inches in diameter. Smooth any cracks around the edges with your fingers.

Heat a large cast-iron skillet or griddle over medium heat and add 1 tablespoon of oil.

Place the arepas in the hot pan (working in batches if necessary) and cook for 5-7 minutes on each side until golden brown and a crisp crust forms.

Transfer the cooked arepas to a paper towel-lined plate to absorb any excess oil.