Flat Bread Gordita Recipe

 Flat Bread Gordita recipe

I love to make homemade breads of all kinds. I never really had a favorite recipe until I made this Flat Bread Gordita recipe. Homemade Flatbread is easy to make and you can fill it with all kinds of delicious fillings.

I have made this recipe so many times.

The recipe only makes 8 Gorditas and for the average family that is probably more than enough but I have a large family so after the initial test run I started doubling the recipe.

The gorditas turn out great.

When I cook them I use a well-seasoned cast iron skillet and I love the way they turn out so much that I will reach for one every time I would need a piece of bread.

I love stuffing them full of Greek Chicken and potatoes when I make this Crock Pot Greek Chicken Thighs recipe.

You can find the original recipe post with step by step pictures here at  King Arthur Blog  The Bakers Banter.

How to make a Flat Bread Gordita recipe

Ingredients

• 3 cups unbleached all-purpose Flour
• 1 ¼ cups boiling water
• ¼ cup instant potato flakes
• 1 ¼ teaspoon salt
• 2 tablespoons vegetable oil
• 1 teaspoon yeast

Directions

1. Place 2 cups of unbleached all-purpose flour in the bowl of a stand mixer with the paddle attachment in place. With the mixer on the lowest setting mix in 1 ¼ cups boiling water.
2. Mix on low until smooth. Cover the bowl and set the dough aside for 30 minutes.
3. Here’s the next secret to soft bread: instant potato flakes.
4. Combine ¼ cup instant potato flakes and the remaining 1 cup of flour with 1 ¼ teaspoons salt, 2 tablespoons vegetable oil, and 1 teaspoon instant yeast.
5. Whisk the potato flour mixture until crumbly.
6. Add to the potato flake mixture to the cooled flour mixture in the stand mixer bowl.
7. Turn the mixer on low and mix the flours together. It might seem dry at first, but the dough will eventually pick up the wetter flour mixture and begin to come together.
8. You can give it a hand with a bowl scraper or a spatula if it needs help.
9. Turn the mixer up one or two settings and allow the machine to knead the dough for several minutes (you can knead by hand, mixer, or bread machine). The dough will remain soft and somewhat sticky.Then finally, you will see it start to become very smooth.
10. Once the dough is smooth place it into a greased bowl or dough-rising container.
11. Let the dough slightly rise, covered, for 1 hour.
12. Next, divide the dough into 8 pieces. Let the dough balls rest, covered, for 15 to 30 minutes.
13. Next, you’re going to flatten each piece into a circle.
14. The dough is EXTREMELY easy to work with; no fighting back.
15. Roll the circles about out to about 5 inches diameter and let them rest for a few minutes.
16. Then roll them out to about 7 or 8 inches in diameter.The rolling will give them a nice, smooth top surface.
17. Heat a skillet over medium heat; no oil necessary. Place one flatbread into the skillet at a time.
18. Cook till brown underneath, about 1 minute. The flatbread will puff up just a bit. Flip the flatbread over, and cook till the other side is brown, about 1 minute or so. If any of them develop big bubbles, just prick with a skewer. Remember, these are FLATbreads; not pitas you don't want them to be puffy.
19. As the bread comes out of the skillet, stack them atop one another and cover with a clean cloth. This will keep the flatbread Gorditas soft and moist.
20. allow to cool completely and store in an airtight container until use.
21. Makes eight 7-8 inch flatbread Gorditas.

Flat Bread Gordita Recipe

Arlene Mobley - Flour On My Face

Homemade FlatBread Gordita recipe made from scratch makes soft and delicious gorditas 

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Cook ModePrevent your screen from going dark

Prep Time 1 hr

Cook Time 16 mins

Total Time 1 hr 16 mins

Course Bread

Cuisine Mexican

Servings 16 gorditas

Calories 103 kcal

Ingredients  

1x2x3x

• ▢ 3 cups all-purpose flour
• ▢ 1 ¼ cups boiling water
• ▢ ¼ cup potato flour or flakes
• ▢ 1 ¼ teaspoon salt
• ▢ 2 tablespoons vegetable oil
• ▢ 1 teaspoon yeast

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Instructions 

• Place 2 cups of unbleached all-purpose flour in the bowl of a stand mixer with the paddle attachment in place. With the mixer on the lowest setting mix in 1 ¼ cups boiling water.
• Mix on low until smooth. Cover the bowl and set the dough aside for 30 minutes.
• Combine ¼ cup potato flour (or instant potato flakes) and the remaining 1 cup of flour with 1 ¼ teaspoons salt, 2 tablespoons vegetable oil, and 1 teaspoon instant yeast.
• Whisk the potato flour mixture until crumbly. Add the potato flour mixture to the cooled flour mixture in the stand mixer bowl.
• Turn the mixer on low and mix the flours together. It might seem dry at first, but the dough will eventually pick up the wetter flour mixture and begin to come together. You can give it a hand with a bowl scraper or a spatula if it needs help.
• Turn the mixer up one or two settings and allow the machine to knead the dough for several minutes (you can knead by hand, mixer, or bread machine). The dough will remain soft and somewhat sticky. Then finally, you will see it start to become very smooth.
• Once the dough is smooth place it into a greased bowl or dough rising container.
• Let the dough rise, covered, for 1 hour.
• Next, divide the dough into 8 pieces. Let the dough balls rest, covered, for 15 to 30 minutes. Next, you’re going to flatten each piece into a circle. The dough is EXTREMELY easy to work with; no fighting back.
• Roll the circles about out to about 5 inches diameter and let them rest for a few minutes.
• Then roll them out to about 7 or 8 inches in diameter. The rolling will give them a nice, smooth top surface.
• Heat a skillet over medium heat; no oil necessary. Place one flat bread into the skillet at a time.
• Cook till brown underneath, about 1 minute. The flat bread will puff up just a bit.
• Turn the flat bread over, and cook till the other side is brown, about 1 minute or so. If any of them develop big bubbles, just prick with a skewer. Remember, these are FLAT breads; not pitas you don't want them to be puffy.
• As the breads come out of the skillet, stack them atop one another and cover with a clean cloth. This will keep the flat bread Gorditas soft and moist.
• Allow to cool then store in an air tight container until use.

Recipe Expert Tips

• Slightly adapted from King Arthur Flour
• Make eight 7-8 inch flat bread Gorditas

Nutrition

Calories: 103kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 183mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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