In a large bowl, combine 2 cups of masarepa flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Stir the dry ingredients together using a whisk or fork for about 30 seconds.

Add 2 tablespoons of room-temperature unsalted butter and 1 cup of freshly shredded mozzarella cheese to the dry mixture. Mix until the ingredients resemble a crumbly dough.

Gradually pour in ½ cup of whole milk and about ½ cup of lukewarm water, mixing continuously until smooth and slightly sticky.

Cover the bowl with a clean kitchen towel and let the dough rest for about 5 minutes.

Divide the dough into 6 equal portions, rolling each into a ball. Flatten into discs about ½ inch thick.

Heat a nonstick skillet over medium heat and lightly spray it with cooking spray. Cook the arepas for about 5 minutes on each side.

Transfer the cooked arepas to a cooling rack or plate and allow them to cool for a couple of minutes before serving.