Homemade Mexican Gorditas de Nata recipe

0 In a large bowl, whisk together the flour, sugar, baking powder, and salt for about a minute to create aeration in the ingredients.
1 Create a well in the center of the dry ingredients and add the egg and vanilla extract. Using your hands, start mixing the dough while gradually incorporating the nata. Initially, the dough may feel sticky, but as you continue to mix, it will become more elastic and soft. Stop mixing when the dough begins to pull away from the sides of the bowl and no longer sticks to your fingers. This process typically takes around 5-6 minutes.
2 Shape the dough into a ball, cover it with plastic wrap, and let it rest for 30 minutes on your countertop.
3 On a lightly floured surface or a lightly floured baking sheet, roll out the gordita dough to a thickness of 3-4 centimeters using a rolling pin. Be careful not to add too much flour while rolling, as this could result in tough and dry gorditas. Cut out rounds with a 3-inch round cookie cutter or biscuit cutter.
4 Heat a non-stick skillet or griddle over medium-low heat. Cook the gorditas for a few minutes on each side until they turn golden brown. Once cooked, remove them from the heat and allow them to cool slightly. Serve the gorditas warm, either as they are or with your favorite toppings.