Cheddar Flour Tortillas

Steps

1. Shred the cheddar finely and melt the butter before you start, so both are ready when the dough comes together.
2. In a large bowl, whisk the flour, baking powder, salt and garlic powder.
3. Toss the cheddar into the flour mixture until every shred is coated.
4. Stir the warm water into the melted butter, then pour it into the bowl and mix with a fork until a shaggy dough forms.
5. Knead on a clean counter for 3 to 4 minutes until smooth and soft; this is about 55% hydration (water to flour) and 1.4% salt.
6. Divide the dough into 12 equal balls, about 68 g each, cover with a towel and rest 30 minutes so the gluten relaxes.
7. Heat a dry cast-iron or heavy skillet over medium-high heat for 3 minutes.
8. Roll one ball into a thin 8-inch round, keeping the rest covered.
9. Cook the tortilla 30 to 45 seconds until bubbles puff and the underside has golden spots, flip and cook 30 seconds more; adjust the heat if the cheese spots darken too fast.
10. Stack cooked tortillas in a towel to keep them soft and steamy while you roll and cook the rest.
11. Let the stack rest 5 minutes in the towel before serving warm.