Buttery Milk Tortillas with Cheddar and Scallion

Steps

1. Prepare first: shred the cheddar, slice the green onion, melt the butter and let it cool slightly, and warm the whole milk.
2. In a large bowl, whisk the bread flour, baking powder, salt and black pepper.
3. Stir the Parmesan into the flour mixture until evenly spread through.
4. Stir the melted butter into the warm milk, then pour this milk mixture into the flour and stir until a shaggy dough forms; counting the milk as liquid, this is about 63% hydration and about 1% salt, with the Parmesan bringing more saltiness.
5. Knead on a clean counter for 5 minutes until smooth and soft, then cover and rest 30 minutes at room temperature, about 75°F (24°C).
6. Pat the dough into a rectangle, scatter half the cheddar and half the green onion over it, fold it in thirds, then scatter the remaining half of the cheddar and the remaining half of the green onion on top, fold again and knead 1 minute to spread them through.
7. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest 20 minutes so the gluten relaxes and the rounds roll out without springing back.
8. Heat a dry cast-iron or heavy skillet over medium heat for 3 minutes.
9. While the skillet heats, roll one ball into a thin 7- to 8-inch round, keeping the others covered.
10. Cook the tortilla 45 to 60 seconds until bubbles rise and the underside has golden-brown spots, flip and cook 30 to 45 seconds more, letting any cheese at the surface crisp against the pan.
11. Stack each cooked tortilla in a clean towel and roll and cook the rest the same way, lowering the heat if the cheese browns too fast.
12. Let the wrapped stack rest 5 minutes so the tortillas steam and turn soft and pliable before serving.