The dough should not stick to your hands, nor should it crack when you try to shape it. You may need to add sightly more water or flour after the dough has rested to get the correct consistency. To freeze arepas, shape the dough then place on a lined baking tray and flash freeze. Once solid, package as desired and grill from frozen. I have used yellow cornmeal for these arepas, as that is what I had. White cornmeal will produce the same results.