Cheddar-Jalapeño Cumin Flour Tortillas

Steps

1. Prepare first: shred the cheddar finely, seed and mince the jalapeño, melt the butter and warm the water.
2. Toast the cumin in a dry skillet over medium heat for 30–60 seconds until fragrant, then tip it into a large bowl to cool.
3. Add the flour, salt and baking powder to the cumin and whisk to combine.
4. Stir the melted butter into the warm water, then pour it into the flour mixture and mix with a fork until shaggy. The dough is about 55% hydration and 1.7% salt.
5. Add the cheddar and jalapeño and knead in the bowl for 4–5 minutes until smooth and soft.
6. Divide the dough into 12 equal balls (about 67 g each), cover with a towel and rest 30 minutes at room temperature so the gluten relaxes and the dough rolls easily.
7. Roll each ball on a lightly floured surface into a thin 8-inch (20 cm) round, keeping the rest covered.
8. Heat the skillet over medium-high heat and wipe it lightly with half of the canola oil using a paper towel.
9. Cook one tortilla for 45–60 seconds until bubbles form and the underside has golden spots, flip and cook 30–45 seconds more. Wipe the pan with the remaining half of the canola oil halfway through the batch.
10. Stack the cooked tortillas in a clean towel to steam and stay soft; let them rest 5 minutes before serving.