This gordita recipe is inspired by an old blog called Cinnamon Spice & Everything Nice. A gordita here is a fluffier flour-based tortilla. Makes eight ~8" gorditas.
{Need to update pictures}
Ingredients
- 3 1/4 cups King Arthur Bread Flour
- 1 1/2 cups boiling water
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 2 tablespoons vegetable oil
Utilities
- Two bowls: one for station, one to mix
- 1, 1/2, 1/4 cup; teaspoon; tablespoon measurements
- Cast iron skillet, griddle, or crepes pan
Directions
- Add 2 cups of flour to Station Bowl.
- Pour 1 1/2 cups boiling water over flour and mix as much as possible, adding a bit more if you cannot encompass all of the flour.
- Let sit for 30 minutes.
- In Mixing Bowl, whisk 1 1/4 cups of flour with 1 teaspoon of salt and 1 teaspoon of yeast.
- Add 2 tablespoons of vegetable oil in the middle of the flour but do not mix.
- Pour the mixture into the Station Bowl and knead dough until even, light color that is slightly sticky. Roughly 3 minutes of kneading, or ~2 minutes in a stand mixer.
- Transfer out dough, clean out Station Bowl, and lightly oil the surface of the bowl.
- Return dough to Station Bowl, cover with plastic wrap, and let rise for 1 hour.
- Divide dough into 8 pieces – it’s okay if they touch – that weigh roughly 3 to 3.5 ounces each.
- Cover and rest for 30 minutes.
- Heat skillet/non-stick surface over medium-high.
- Roll each piece into ~8" Tortilla shape, going one step above “thin”. This simply takes practice.
- Very lightly grease the pan with a spray of oil or loose splash as you do not want to fry the gorditas.
- After 90 seconds, flip, making sure that the surface has light-brown spots.
- When you’re done, the gordita should puff up slightly like pita. - Rinse and repeat last 2 steps until out of dough. Top with favorite fixings, such as fajitas or ground beef.
Note: Storing these gorditas is difficult. I suggest letting them cool and then storing in a sealed container – you can fold them and then reheat as desired.
