Step 1

In a small bowl, or measuring cup add 1¼ cup warm water, and sprinkle the yeast on top. Allow it to sit for 5-15 mins until it's foamy (this is called blooming the yeast). The variance of time is dependent on how warm or cold your kitchen is.

Step 2

In a large bowl, add 2 cups of flour and stir in the bloomed yeast and water.

Step 3

Mix until smooth, adding more water as necessary.

Step 4

Cover the bowl and allow the dough to sit for roughly 30 mins.

Step 5

Meanwhile, in a separate mixing bowl or in the bowl of your kitchen mixer, whisk together the potato flour, ½ cup flour, salt, and oil. Whisk until you reach a crumbly, coarse texture.

Step 6

Now, add the dough, and knead until it's all well combined, soft, smooth, and slightly sticky. This will take several minutes. (I recommend using a stand mixture)

Step 7

Place the dough into a large greased bowl, cover and allow to rise for 1 hour.

Step 8

After 1 hour, divide the dough into small evenly sized balls; you should end up with about 10.

Step 9

Place them back into the bowl, cover them, and allow them to sit for another 15 mins.

Step 10

Using a rolling pin, roll out each ball into a circle. Ensure they are thin because they will rise.

Step 11

Meanwhile, heat a pan over medium heat.

Step 12

Place one flatbread onto the hot skillet and cook for roughly 2 mins or until you notice it is getting spotty underneath.

Step 13

Flip, and cook till the other side is spotty as well. This should only take about a minute or so.

Step 14

If you notice any bubbles form, just poke them with a toothpick or fork.

Step 15

Remove them from the heat and repeat with the rest of your little dough balls.

Step 16

Now use your flour gorditas to make a gordita crunch for a meal!