I tried an arepas recipe last night that had 1.5 cups of water to 1 cup arepa flour. After pan griddling and the 15-20 minutes in the oven, when I cut them open they were still very sticky inside. I assumed they were not done, and threw them out. After watching some videos I found today, it looks like the knife the person used did come out covered by the sticky inside. Is this how they're supposed to be? I have seen some other recipes that are 1:1 of water to flour, so maybe I just used too much water? This was the proportions on the package though. Maybe that's the way their supposed to be?