Cheddar Garlic Rye Tortillas

Steps

1. Prepare first: finely shred the cheddar, mince the garlic, and warm the water to about 110°F (43°C). Set aside 20 g of the all-purpose flour in a small dish for dusting.
2. In a small skillet over low heat, warm half of the canola oil with the minced garlic for 2 to 3 minutes until fragrant and pale golden; take it off the heat and let it cool slightly.
3. In a large bowl, whisk the rye flour, the remaining 100 g of all-purpose flour, the garlic powder, baking powder and salt.
4. Toss the shredded cheddar into the rye and all-purpose flour mixture so the shreds are coated.
5. Pour the warm water and the garlic oil (with its garlic) into the bowl and stir into a shaggy dough. This is about 60% hydration and 1.4% salt.
6. Knead in the bowl for 3 to 4 minutes until smooth and slightly tacky; rye dough stays a little sticky, so dust with a pinch of the reserved all-purpose flour only as needed.
7. Divide the dough into 12 equal balls, cover with a towel and rest at room temperature, about 75°F (24°C), for 30 minutes so the rye flour hydrates and the dough rolls easily.
8. On a surface dusted with the rest of the reserved all-purpose flour, roll each ball into a thin 7-inch round, keeping the others covered.
9. Heat a cast-iron skillet over medium-high heat and brush it lightly with some of the remaining half of the canola oil.
10. Cook each tortilla 45 to 60 seconds per side until puffed in spots with golden-brown freckles and the cheddar is lightly crisped where it touches the pan, brushing the skillet with more of the remaining canola oil every few tortillas until it is used up.
11. Stack the cooked tortillas in a clean towel to steam and stay soft for 5 minutes before serving warm.