Basil-Oregano Bread Flour Tortillas with Butter

Steps

1. Chop the basil finely, melt the butter, and warm the milk and water together until just warm to the touch.
2. In a large bowl, whisk the bread flour, salt, baking powder, oregano and black pepper.
3. Stir the basil into the flour mixture, then pour in the melted butter and rub it in with your fingers until the mixture looks like coarse crumbs.
4. Pour in the warm milk and water and stir until a shaggy dough forms, about 62% liquid to flour and under 2% salt.
5. Knead on a clean counter for 5 to 6 minutes until smooth and springy; bread flour makes it a little stiff at first, so keep going.
6. Cover the bowl and rest the dough 30 minutes at room temperature, about 75°F (24°C), so the gluten relaxes.
7. Divide the dough into 12 equal balls, about 63 g each, and rest them covered for 10 more minutes.
8. Heat a dry cast-iron skillet over medium-high heat for 3 to 4 minutes.
9. Roll one ball into a thin 8-inch round on a lightly dusted counter, keeping the others covered.
10. Cook the tortilla 30 to 45 seconds until bubbles form and the underside has golden spots, flip and cook 30 seconds more until puffed and spotted.
11. Stack cooked tortillas in a clean towel to keep them soft while you roll and cook the rest, then serve warm.