Polly's Thick Homemade Flatbread or Gorditas

 

Thick and chewy homemade flatbread or Gorditas are so easy to make.   It is easier than standing in front of tortilla isle in the grocery store.   By-the-time you are done reading the ingredients of some of the packages, you are done putting ingredients in a bowl and started mixing.   By-the-time you line up at the cashier register, you are done mixing up the dough, and ready to rest the dough.  Start cooking meat, etc.  And you have peace of mind that your flatbread or Gorditas does not contain ADA.

This is great for breakfast to go roll up breakfast, too.

Ingredients:

1 C to 1-1/2 C of flour - "Wheat Mountain" Natural White, NON GMO, Unbleached, Unbromated

1/4 tsp salt

1/2 tsp baking soda

1/4  C unsalted butter, cut into small chunks

1/4 C sour cream

2 to 3 TBsp warm water

Meat filling:

Organic ground beef

Chopped onions

Mexican chili / taco spices

Shredded Sharp Cheese - Tillamook

Shift first three ingredients together.   Cut the butter into flour mixture and mix well with fork.   Add sour cream.  Mix.  Add water.  Mix all ingredients together.  

Flour the work surface and turn the dough over it.    Flour your hand and fold dough over and under about 10 times.  Flour the dough as needed to keep it from sticking onto hand.   

Divide into four. Cover and let rest for 10 min.  

Prepare organic ground beef.  Chopped onions.  Add Mexican chili/taco spice mixtures.  Set aside.

If you have prefrozen shredded Tillamook Cheddar cheese, bring out 1/2 C to the room temperature.

Or prepare bacons and scrambled eggs, etc.

Roll out the dough.

Grease flat pan "lightly" over medium heat.

Place the dough over the pan.  Cover with a lid.

Turn it over when its brown -- about 2 min or 2-1/2 min. (depending on your gas stove's BTU).

As you lift the flatbread/Gorditas up, brush the pan surface lightly.  Cover with lid, and cook for another 2 to 2-1/2 min.

Serve with prepared meat, shredded cheddar cheese without artificial coloring; salsa.

Or  with bacons and scrambled eggs, etc.    

Or just eat it with butter, honey, or preserves.

Homemade Snow Cone Strawberry Syrup

Cool treats during the hot weather is challenging to prep, especially for children who depend on adult for them.  And it's challenging to find natural, organic, non-GMO, no artificial color ingredients, etc, etc.  Snow cone is fun to make and children love them.   But how about those artificially flavored and colored syrup?  There are varieties of flavors available, but I kind of decided to stay them away from my grand-children this year.  This year -- going natural.   Picked some fresh strawberries from the garden about 2 Cups.   Wash them, stem them, cut them, and boil them with 3/4 C of sugar until syrupy.

 Make snow ice in a bowl and top with homemade fresh strawberry syrup.

Eat up!G-kids.

ADA Aware Week in your Flour Product

There is no ADA Aware Week, of course.   Nowhere in the world.  I made it up.
But if you have not caught on or even aware that your local market's 'Fluffy' bread / flour products may contain this additive ADA - Azodicarbonamide in it, then, you should be curious enough to check into it.   And if you love to bake, be aware of the flour manufacturer's process.   Find out what Dough Conditioner chemicals are being used to manufacture your Flour -- Bromated vs Nonbromated, Bleached vs Unbleached;  Find out about market's Artisan bread vs Fluffy stay on the shelf well French Bread vs Home Baked Bread, etc.  These are all worth the research.

If you live in the parts of the world where ADA is not banned from the food:
http://www.businessweek.com/articles/2014-02-27/how-a-rubber-chemical-found-its-way-into-500-food-products   << this site has a pop up Ad that pops up.  Just don't touch the pop up Ad for about 5 seconds.  It should go away from the screen.  Or go to any other site that has ADA info.  In the search engine, type>  "ADA in flour" 

In this Businessweek site, it explains ADA as:  (straight copy from the site)
"Underlying the concerns are two chemicals released  when bread is baked with ADA: urethane, a recognized carcinogen, and semicarbazide, which causes cancers of the lung and blood vessels in mice but poses a negligible risk to humans, according to nonprofit advocacy group Center for Science in the Public Interest."
"The Food and Drug Administration approved ADA as a food additive in 1962, according to research by the Environmental Working Group. The additive gained popularity as a substitute for another common dough conditioner, potassium bromate, that was banned by California authorities in 1987 after it was found to cause cancer in test animals. etc, etc."

Here is the info in our very own FDA - But guess who those decision makers are and who did they work for before joining FDA.  
http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm387497.htm

After all, we all foodies who love to bake depend on these flour manufacturers to provide us with 'Flour' but as they are not required to label non-food items on the label (at this time yet in many places), then, let's be aware.  

I think those home made HOKKAIDO Soft Loaves and TANG ZONG bread are the best.  Try some of these recipes found and posted by bloggers.  But please purchase Flour without the ADA for your family's health sake.