In a large bowl, add masa harina, baking powder, salt.
Mix and add half the water.
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.
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.
(Optional cooking 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.