Cardamom-Cinnamon Mint Tortillas with Butter

Steps

1. Melt the butter and set it aside; finely chop the mint and parsley.
2. In a large bowl, whisk the bread flour, cardamom, cinnamon, salt and baking powder until the spices are evenly spread.
3. Stir the mint and parsley into the flour mixture.
4. Pour in the warm water and the melted butter and stir until a shaggy dough forms. The dough is about 62% hydration and 1.7% salt.
5. Knead on a clean counter for 5 to 7 minutes until smooth and springy, then cover with the bowl and rest 30 minutes at room temperature so it relaxes and rolls easily.
6. Divide the dough into 12 equal pieces (about 64 g each), roll each into a ball and cover with a towel.
7. Heat a dry cast-iron skillet over medium-high heat for about 3 minutes.
8. Roll one ball into a thin 8-inch round, keeping the others covered.
9. Cook the round 30 to 45 seconds until bubbles rise and the underside has golden spots, flip and cook 30 seconds more until puffed and spotted.
10. Stack cooked tortillas in a towel to keep them soft and steaming while you roll and cook the rest the same way.
11. Serve warm, or cool completely and store in a sealed bag.