Question: What ingredients can be used to make an arepa?
About the article "Arepa", section "Similar dishes".

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In eastern Venezuela, the most common variety is usually about three to eight inches (7.5 to 20 cm) in diameter and about 3/4 inch (2 cm) thick.
Larger "arepas" can be found, made with either white or yellow maize.
In the western Andes they are flatter, are typically quarter of an inch (0.6 cm) or less in thickness and three to four inches in diameter, and are made of wheat flour.
An "arepa" can be eaten with a filling or with a topping.
A filled "arepa" is called an "arepa rellena" or a Venezuelan "tostada", although the latter term is not commonly used today.
Also, there are plenty of sauces to season them while eating them, such as "guasacaca" and "picante" (hot sauce).
Venezuelans prepare "arepas" depending on personal taste or preference and the region in which they are made.
They are fried arepas cut into squares covered with cheese, jam, grained carrots, chicken, and boiled eggs.
Other fillings include "guacuco" (a shellfish), ham, quail eggs with pink sauce, and octopus.
Specialized "areperas" can be found across Venezuela, serving a wide array of fillings. 
Arepa () is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela.
It is eaten daily in those countries and can be served with various accompaniments such as cheese (cuajada), avocado, jelly or jam, or (especially in Venezuela) split and used to make sandwiches.
Various sizes, maize types, and added ingredients are used to vary its preparation.
It is similar in shape to the Mexican "gordita" and the Salvadoran "pupusa".
"Arepas" can also be found in Panama, Puerto Rico, the Dominican Republic, and the Canary Islands. 
In Colombia, the "arepa" has deep roots in the colonial farms and the cuisine of the indigenous people.
While its preparation was once a tedious process of processing and cooking raw maize, today, they are usually bought already prepared or made from "instant" flours.
It is important to state, however that, unfortunately, these "instant" flours are now made using corn that has been genetically modified (GMO-corn), as clearly stated in the package.
Arepas are usually eaten for breakfast or as an afternoon snack.
Common toppings include butter, cheese, scrambled eggs, condensed milk, Colombian "chorizo", and "hogao".
Egg ("arepa de huevo" or, colloquially, "arepa 'e huevo") - this variety originated from the Caribbean coast, but is popular in most major cities.
This arepa is deep fried with a single raw egg inside that is cooked by the frying process.
Egg "arepas" are made with yellow maize dough and fried in the same manner as Colombian "empanadas", and are often sold alongside other traditional Colombian foodstuffs at food stands.
One variety of egg "arepa" has shredded beef added as well.
Cheese ("arepa de queso", "arepa de quesillo") - is either made with cheese mixed into the ingredients or filled with grated cheese before it is cooked (grilled or fried, in this case).
"Arepa Boyacense" - these come from the department of Boyacá.
They are very hard and dense, and are typically about three to four inches across and filled with a sweet cheese.
"Arepa Valluna" - is the variety unique to Cali and the rest of the Cauca valley.
It is made only with maizemeal, water and salt, and it is buttered before eating, much like toast.
Arepa rellena  Arepa cariseca  Arepa de laja  Arepa de maiz pelado  Arepa de peto  "Arepa de choclo" (or "chocolo") - is made with sweet maize and farmer's white cheese.
"Arepa antioqueña" - a small, spherical arepa, without salt, served to accompany soups, especially "mondongo" is common in the department of Antioquia.
"Arepa paisa" - a very large, flat "arepa" made of white maize without salt, but accompanied by meat or butter on top is common in the coffee-producing region, often served with "hogao".
"Arepa de arroz" - is made with cooked, mashed rice instead of maize dough.
"Arepa santandereana" - originates from the area around Bucaramanga.
It is also called "arepa de maiz pelado".
It is made with yellow maize and has a distinct flavor due to the pork fat added during the preparation.
It is usually dry, but soft.
Baked - is variously called "arepa de maiz" or "arepa de queso" at bakeries.
Bakeries in Bogotá rarely sell the typical fried or grilled "arepas", but instead sell a large, baked version, made with yellow maize flour and often with a single cube of cheese on top.
It has a similar taste and texture to a North American corn muffin.
In the western part of Colombia, especially around Bogotá, Cali and Medellín, a traditional breakfast includes an "arepa" with hot chocolate.
Companies, such as Don Maíz, have started to market new, less traditional varieties in Colombian grocery stores that are growing in popularity.
These include cassava-flavored "arepas" (based on the more traditional "pan de yuca") and whole-grain arepas made of brown rice, wheat germ and sesame seeds. 
The dough can be prepared two ways.
The traditional, labor-intensive method requires the maize grains to be soaked, then peeled and ground in a large mortar known as a "pilón".
The pounding removes the pericarp and the seed germ, as only the endosperm of the maize seed is used to make the dough.
The resulting mixture, known as mortared maize, or "maíz pilado", was normally sold as dry grain to be boiled and ground into dough.
The most popular method today is to buy cooked "arepa" maizemeal or flour.
The flour is mixed with water and salt, and occasionally oil, butter, eggs, and/or milk.
Because the flour is already cooked, the blend forms into patties easily.
After being kneaded and formed, the patties are fried, grilled, or baked.
This production of maize is unusual for not using the nixtamalization, or alkali cooking process, to remove the pericarp of the maize kernels.
"Arepa" flour is lower in nutritive value than nixtamal, with its niacin value reduced by half. 
The traditional preparation of arepa flour is very labor-intensive, requiring the pounding of maize in a large mortar.
Pre-made arepa flour was invented in the 1950s by Dr. Luis Caballero Mejias, a Venezuelan engineer who used the profits from his patent to finance a Technical Schools system.
The precooked flour was later mass-produced and sold in larger quantities.
[citation needIn 1954, the Venezuelan beer and malted drinks company Empresas Polar developed an industrial production method, launching the brand in 1960.
The product rapidly gained acceptance among housewives because of the tremendous saving in labor and its high quality.
The original slogan was "Se acabó la piladera", which means "No more pounding".
Harina PAN has remained essentially unchanged since then, as can be seen from the original advertisements.