Colombian Corn and Cheese Arepas

• 3 cups (about 1 pound) precooked white corn flour, like harina P.A.N.
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• 1 1/2 pounds soft fresh cheese like queso blanco or queso fresco (or mozzarella) coarsely grated (about 4 cups, well packed)
• 8 ounces aged cows-milk cheese, preferably Mexican cotija (or Manchego or Parmesan), coarsely grated (about 2 cups)
• 1 1/2 teaspoons salt

1. Combine the flour and sugar in a large bowl.
2. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter.
3. Knead to a soft dough.
4. One cup at a time, knead in the cheese.
5. Add 1 to 2 tablespoons more water if the mixture seems dry.
6. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time.
7. Continue kneading until the dough feels soft and smooth, with no lumps.
8. Set aside to rest for at least 15 minutes, covered with a damp cloth.
9. Heat the broiler or a grill over high heat.
10. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each.
11. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel.
12. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides.
13. Return to tray and keep covered.
14. Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter.
15. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled about 10 minutes per side.
16. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).

white corn flour, sugar, unsalted butter, fresh cheese, cowsmilk cheese, salt

Taken from cooking.nytimes.com/recipes/1015180 (may not work)