In a large bowl, combine the masa harina, baking powder, salt, and chili powder (if using).
Gradually add warm water to the masa mixture, stirring until a soft dough forms. It should be pliable but not sticky. Add more water if needed.
Divide the dough into 10-12 equal portions and shape each portion into a ball.
Cook the Gorditas: 4. Preheat a comal or skillet over medium heat. 5. Flatten each dough ball into a thick disc, about ½ inch thick. You can use a tortilla press or simply press with your hands between two pieces of plastic wrap. 6. Cook the gorditas on the hot comal or skillet for about 4-5 minutes on each side, or until they develop golden brown spots and are cooked through.
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