Have you tried the homemade corn tortillas yet? These are similar, without needing the tortilla press. Different countries, do the arepa dough differently - Colombian vs. Venezuelan preparations. Some make thinner ones, and layer fillings between, almost like a tostada/sandwich sort of thing. We are going to make one layer on bottom, essentially a thick tortilla, and pile on top from there.

As far as specialty ingredients, you will either need Masarepa (which can be found at specialty stores of online - PAN or Goya are popular brands) or they also work with Masa Harina, which is easier to come by. The latter should be at most well stocked markets, and certainly at Whole Foods, Sprouts, places like that.

The recipe is written with Masa Harina because it is easier to find, should you find masarepa, you will use a bit more than listed. We want a play-doh like dough. If the edges crack when forming, add more water! I am going to add a bit of baking powder to give them some lift too.