Cheesy Rye Tortillas with Queso Fresco

Steps

1. Prepare first: finely crumble the queso fresco and warm the water to about 110°F (43°C). Set aside 20 g of the all-purpose flour for dusting.
2. In a large bowl, whisk the rye flour, the remaining 100 g of all-purpose flour, the baking powder, the salt and the cumin.
3. Stir in the parmesan and the crumbled queso fresco so the cheese is coated in the rye and all-purpose flour mixture.
4. Add the olive oil and the warm water and stir, then knead in the bowl for 2 to 3 minutes until a soft, slightly tacky dough forms; this is about 57% hydration and 1% salt, with the cheese adding moisture and salt.
5. Divide the dough into 12 equal balls (about 70 g each), cover with a towel and rest 30 minutes at room temperature, about 75°F (24°C), so the rye flour hydrates and the dough rolls easily.
6. Heat a dry cast-iron skillet over medium heat for 5 minutes.
7. Dust the counter with a little of the reserved all-purpose flour and roll one ball into a 7-inch round, about 1/8 inch thick, flipping and dusting with more reserved all-purpose flour as needed.
8. Cook the tortilla 45 to 60 seconds until bubbles form and the underside has golden spots, flip and cook 30 to 45 seconds more until the cheese spots are toasted.
9. Stack cooked tortillas in a clean towel to keep them soft and pliable while you roll and cook the remaining balls, using the rest of the reserved all-purpose flour for dusting.
10. Let rest in the towel 5 minutes before serving warm.