Soft, Puffy, and Perfectly Fluffy Mexican Flatbreads!
These homemade flour gorditas are a warm hug in the form of bread—thick, soft, and slightly chewy, just waiting to be filled with your favorite savory fillings like beans, cheese, meats, or even scrambled eggs. Think of them like little pita pockets with a Mexican soul!
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp shortening or butter (softened)
- 3/4 cup warm water (adjust as needed)
structions:
In a bowl, mix flour, baking powder, and salt.
Add shortening or butter and mix with your fingers until crumbly.
Gradually add warm water, kneading until you get a soft, smooth dough (not sticky). Let rest for 20–30 minutes, covered with a clean towel.
Divide dough into 8 small balls. Roll each into a thick disc (about 1/4 inch thick and 4–5 inches wide).
Heat a skillet or comal over medium heat. Cook each gordita for about 1–2 minutes per side until golden spots appear and it puffs slightly.
Once cooked, slice halfway through the side to form a pocket—or slice fully to open like a sandwich.
Fill with your favorite fillings and enjoy warm!
Tips:
- Don’t roll them too thin—they’re meant to be thick and soft.
- Letting the dough rest helps them puff better while cooking.
- Keep warm in a clean towel while you cook the rest.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes, wrap and refrigerate for up to 2 days. Let it come to room temp before rolling.
Q: Mine didn’t puff—what went wrong?
A: Make sure your skillet is hot enough and your dough isn’t too dry or too thin.
Q: Can I stuff them before cooking?
A: Traditional gorditas are split after cooking, but you can press filling inside before cooking for a twist!
