Cheddar-Jalapeño Cumin Rye Tortillas

Steps

1. Prep first: finely shred the cheddar and seed and finely mince the jalapeño. Weigh out one fifth of the all-purpose flour and set it aside in a small bowl for rolling.
2. Toast the cumin in a dry skillet over medium heat for 30 to 60 seconds until fragrant, then tip it into a large bowl to cool.
3. Add the rye flour, the remaining four fifths of the all-purpose flour, the salt and the baking powder to the cumin and whisk well.
4. Stir the cheddar and jalapeño into the rye flour mixture so they are evenly coated.
5. Pour in the canola oil and warm water and stir into a shaggy dough, then knead in the bowl for 2 to 3 minutes until smooth and slightly tacky; rye dough stays soft, so don't add more all-purpose flour here. This is about 60% hydration and 1.3% salt.
6. Cover the bowl and rest the dough 30 minutes at room temperature so the rye flour hydrates and the dough is easier to roll.
7. Divide the dough into 12 equal balls, about 67 g each, and keep them covered.
8. Heat a dry cast-iron skillet over medium-high heat for 3 to 4 minutes.
9. Dust a ball and your rolling pin with a little of the reserved all-purpose flour and roll it into a 7-inch round about 1/8 inch thick, using the reserved all-purpose flour only as needed.
10. Cook the tortilla 45 to 60 seconds until bubbles form and the underside has brown, blistered spots, then flip and cook 30 to 45 seconds more until the cheese spots are golden and the tortilla is cooked through.
11. Stack the cooked tortillas in a clean towel to keep them soft while you roll and cook the rest, adjusting the heat if they brown too fast.
12. Serve warm. Cool leftovers completely before storing them in a bag and rewarming in a skillet.