Рецепт Flat Bread Gordita Recipe
I love to bake all kinds of bread. And never really had a favorite recipe until I found this Gordita recipe on the King Arthur flour blog.
I have made this recipe about 5 times. The recipe only makes 8 Gorditas and for the average family that is probably more then 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.
- You can find the orginal recipe post with step by step pictures here at King Arthur Blog The Bakers Banter
- Gordita
- 3 cups All purpose Flour
- 1 1/4 cups boiling water
- 1/4 cup potato flour or flakes
- 1 1/4 tsp salt
- 2 tbls vegetable oil
- 1 tsp yeast
The shell, an ultra-soft, almost doughy white flatbread, was a perfect container for the assertive (and messy) filling.
The following sandwich, inspired by the original Taco Bell Gordita, features a grilled chicken and sautéed veggie filling topped with a rich, homemade Caesar dressing.
And one of these 8”, two-fisted sandwiches will set you back just $1.42.
Not quite the dollar menu, but pretty darned close… and tasty enough to tempt me away from the local TB/KFC any day.
So how do you make flatbread with that soft-soft, foldable texture? “Cook” some of the starch in the flour first, which makes the dough VERY easy to handle, and the bread nice and soft, without any starchy taste.
Place 2 cups of King Arthur Unbleached All-Purpose Flour in a bowl, and stir in 1 1/4 cups boiling water.
Stir till smooth. Cover the bowl and set the mixture aside for 30 minutes.
Here’s the next secret to soft bread: potato flour.
Combine 1/4 cup potato flour (or flakes or buds) and the remaining 1 cup of flour with 1 1/4 teaspoons salt, 2 tablespoons vegetable oil, and 1 teaspoon instant yeast. Yes, that’s right; just 1 teaspoon. You don’t want/need these breads to rise very much.
Whisk till crumbly.
Add to the cooled flour/water mixture.
Stir together. It’ll seem dry at first, but the dough will eventually pick up the flour/potato flour mixture.
You can give it a hand with a bowl scraper.
Knead for several minutes (by hand, mixer, or bread machine). The dough will remain soft and somewhat sticky.
And finally, it’ll become very smooth.
Put the dough into a greased container. This is an 8-cup measure; I like to track the dough as it rises.
Let the dough rise, covered, for 1 hour. It’s not a huge riser (remember the 1 teaspoon yeast?), but it’ll definitely puff up.
Next, divide the dough into 8 pieces. Gotta love a scale for this job. 629g, divided in half, becomes…
Each piece divided in half again becomes 158g; finally, each ball of dough is 79g. My scale measures in grams or ounces, but grams are much easier to deal with, arithmetically speaking.
Let the dough balls rest, covered, for 15 to 30 minutes. Yup, those shower caps sure come in handy around the kitchen…
Next, you’re going to flatten each piece into a circle. The dough is EXTREMELY easy to work with; no fighting back.
Make the circles about 5” in diameter.
Then roll them to about 7” to 8” diameter. The rolling will give them a nice, smooth top surface.
Heat a skillet over medium heat; no oil necessary. Place one flatbread into the skillet.
Cook till brown underneath, about 1 minute. The bread will puff up a bit.
Turn 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.
But it flattens out nicely under the pressure of a spatula. Remember, these are FLATbreads; not pitas.
As the breads come out of the skillet, stack them atop one another. This keeps them soft and moist. When they’re cool, bag in plastic.