In a large bowl, mix masa harina and salt. Slowly add 1½ cups warm water and mix with your hands until a soft, pliable dough forms. If dough feels dry or cracks when shaped, add 1–4 tbsp more water.

Add 1 tbsp of oil and knead it into the dough. Cover with a damp towel and let rest for 10 minutes.

Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a disk about 4–5 inches wide and ⅓ inch thick.

Heat 1 tbsp of oil in a skillet or griddle over medium heat. Cook each gordita for 4–5 minutes per side, until lightly golden and cooked through. Add more oil as you need for the remaining gorditas.

Once all gorditas are cooked, let them cool slightly.

Carefully slice a pocket halfway through the side of each one using a knife. Add your favorite fillings and serve warm.