In a mixing bowl, combine finely ground almond flour, psyllium husk, shredded mozzarella, and a pinch of salt. Mix until well incorporated.

Add a large egg to the dry mixture, using a fork or your hands to combine until fully incorporated, forming a cohesive dough.

Gradually add warm water to the dough while stirring continuously until a soft, pliable mixture forms. Allow the dough to rest for 5 minutes.

Divide the rested dough into four equal portions, rolling each into a ball and flattening to about ½ inch thick.

Heat a nonstick skillet over medium heat, adding a tablespoon of butter or oil to coat it evenly.

Place each shaped arepa into the skillet, cooking for 4-5 minutes on each side until golden-brown.

Remove cooked arepas from the skillet and let them rest for a few minutes before slicing open for fillings.