Dill-Thyme Buttermilk Rye Tortillas

Steps

1. Finely chop the dill. In a small saucepan, warm the buttermilk and water together over low heat until just warm to the touch, not hot.
2. Set aside about 15 g of the all-purpose flour for kneading and rolling.
3. In a large bowl, whisk the rye flour, the remaining all-purpose flour, salt, baking powder, dried thyme and onion powder.
4. Stir the chopped dill into the rye flour mixture so it is evenly spread.
5. Pour the warm buttermilk-water mixture and the canola oil into the bowl and stir into a shaggy dough.
6. Dust the counter with half of the reserved all-purpose flour and knead the dough 3 to 4 minutes until smooth and slightly tacky; rye dough stays a little sticky. This is about 69% hydration, counting the buttermilk as liquid, and about 1.7% salt.
7. Divide the dough into 12 equal balls, cover with a towel and rest 30 minutes at room temperature, about 75°F (24°C), so it relaxes and rolls easily.
8. Heat a dry cast-iron skillet over medium-high heat for about 5 minutes.
9. Using the remaining half of the reserved all-purpose flour to prevent sticking, roll one ball at a time into a thin 7-inch round.
10. Cook each tortilla 45 to 60 seconds per side, until it puffs in spots and shows light brown blisters.
11. Stack the cooked tortillas in a clean towel to keep them soft while you roll and cook the rest. Serve warm.