- Preheat the oven to 200°F (95°C).
- Add the flour and a pinch of salt in a large mixing bowl. Pour the water into the bowl and combine. Knead the dough with your hands until it forms a round ball that does not crack. Add a little flour or a little water as necessary.
- Divide the dough into six equal sized portions. Pat and turn the dough ball until it’s a ½-inch thick and 4 inches wide disc. At this stage the dough will keep in the fridge for 3-4 days when wrapped in plastic.
- Heat 2 tablespoons (30 mL) of canola oil in a heavy frying pan. Once hot add the arepa in batches and sear until the exterior gets crisp then flip and continue to sear, total time should be less than 8 minutes.
- Transfer the arepas to a baking sheet and bake for 8 minutes until they sound hollow when tapped.
- While the arepas bake, make the filling. Combine the chicken, avocado, onion, lime juice and cilantro in a medium sized bowl. Season with salt.
- Slice into the arepa (like a pita pocket) to make room for filling.
- Divide the filling between the arepas and serve immediately.
Harina P.A.N. flour is available in Latin food stores.