The pan should be well-heated, but not smoking.

Thicker discs puff better than thin ones.

If one doesn’t puff, press lightly around the edges with a spatula.

Cover cooked gorditas with a towel to keep them soft.

Servings
This recipe makes 10–12 gorditas depending on size.

Nutritional Info (Approx. per gordita, without fillings)
Calories: ~110

Carbs: ~22 g

Protein: ~2 g

Fat: ~1 g

Fiber: ~3 g

Gluten-Free: Yes

Vegan: Yes

Benefits

Only 3 ingredients

Budget-friendly

Fast breakfast (10–15 min)

Filling and energizing

Endlessly customizable

Naturally gluten-free

Q & A

Q: My gorditas don’t puff. Why?
A: Usually from dough being too dry or the pan not being hot enough. Add a bit more water and increase the heat slightly.

Q: Can I make the dough ahead of time?
A: Yes — keep it covered in the fridge up to 24 hours. Add a splash of water if it dries out.

Q: Can gorditas be frozen?
A: Absolutely. Freeze cooked gorditas, then reheat on a hot pan to re-crisp.

Q: Can I fry them instead of griddling?
A: Yes! They will puff even more when fried.