Dissolve the sugar and salt in the water.
Pour in the corn flour, whisking until all lumps are gone. Do the same with the chick pea flour. Add the buckwheat flour gradually : the quantity needed depends on its quality. You want to get a thickness in between a pancake and a bread dough.
Heat the oil in a large pan. Pour in the dough in several ladles and fry until golden, about 5 minutes.
Preheat your oven to 200°C. Open the arepas in two and bake for about 10 minutes so the inside is perfectly cooked.