• In a large bowl, add masa harina, baking powder, salt.
• Mix and add half the water.
• Continue mixing.
• Add 1 ½ tablespoons olive oil.
• Mix again and gradually add the remaining water until a soft dough forms.
• The dough will resemble wet sand.
• Cover with plastic wrap for 10 minutes.
• With wet hands, roll out 6 masa balls the size of a baseball.
• Gently pat the balls to form the gorditas.
• If the edges crack, smooth out by rubbing water over the ends.
• Place on a plate and cover while you form the rest of the gorditas.

Frying Method:

• Heat ¼ cup oil in a skillet.
• Fry the gorditas for 2 minutes on each side.
• Set on a paper towel to drain any excess fat.

Griddle Method:

• Heat 2 tablespoons olive oil on a griddle.
• Cook gordita for 2 minutes on each side.
• Using a serrated knife, cut in half to make a pocket.
• Add fillings.
• Enjoy.