In a separate, small bowl, whisk the salt into the water with a fork until dissolved . Pour the water back into the measuring cup.
Use your fingers to whisk continuously while pouring ½ cup of the water into the masa harina to form a shaggy dough. Add cultured butter, kneading until masa is smooth. Continue to add salted water one spoonful at a time until the masa starts to become soft and homogenous . If you go too far adding water and the dough gets sticky, add a small handful of harina to balance it out. . Taste a small morsel of masa and adjust salt or butter if desired.Form discs ½” to ¾” thick x 4.
Recipe notes/tips: If you shape the arepas too thin you will still get a crispy crust but will sacrifice inner fluffiness. Make sure to keep them at least ½” thick while shaping. Use the shaping trick in the video so the sides stay tidy and do not crack. If the arepas crack excessively while shaping, you may need to add another spoonful or two of salted water. Do not press down on arepas while cooking or you might crack them or smoosh out their inner fluffiness.
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