Cheddar Jalapeño Cilantro Tortillas

Steps

1. Prepare first: finely shred the cheddar, chop the cilantro, seed and mince the jalapeño, melt the butter and let it cool slightly, and warm the water to about 110°F (43°C).
2. In a large bowl, whisk the bread flour, salt, baking powder and garlic powder.
3. Toss the cheddar, cilantro and jalapeño into the flour mixture until evenly coated.
4. Pour the melted butter and warm water into the bowl and stir until a shaggy dough forms; this is about 60% hydration and 1.7% salt.
5. Knead on a clean counter for 5 to 6 minutes until smooth and soft; the cheese bits will show through.
6. Cover the dough and rest it at room temperature, about 75°F (24°C), for 30 minutes so the gluten relaxes and it rolls out easily.
7. Divide the dough into 12 equal pieces (about 62 g each), roll each into a ball, and keep them covered.
8. Heat a dry cast-iron skillet over medium-high heat for 3 to 4 minutes.
9. Roll one ball into a thin round about 8 inches across, keeping the others covered.
10. Cook the tortilla in the dry skillet for 45 to 60 seconds, until bubbles form and the underside has golden, toasty spots, then flip and cook 30 to 45 seconds more.
11. Stack each cooked tortilla in a clean towel to keep it soft, rolling the next one while the current one cooks, until all 12 are done.
12. Let the stack steam in the towel for 5 minutes before serving warm.