Garlic Herb Rye Tortillas

Steps

1. Prep first: finely chop the parsley, mince the garlic and warm the water until it feels warm but not hot to your wrist.
2. Divide the all-purpose flour: set aside about 20 g in a small bowl for rolling and keep the remaining 70 g for the dough.
3. In a large bowl, whisk the rye flour, the 70 g of all-purpose flour for the dough, the salt, the baking powder and the oregano.
4. Stir the parsley and garlic into the dry mixture so they are evenly spread.
5. Add the olive oil and warm water and stir until a shaggy dough forms. The dough is about 65% hydration and 1.7% salt.
6. Knead in the bowl for 2 to 3 minutes until smooth and soft; rye dough stays slightly tacky, so dampen your hands rather than adding more all-purpose flour.
7. Cover the bowl and rest the dough for 30 minutes at room temperature so the rye flour and all-purpose flour hydrate and the dough rolls more easily.
8. Divide the dough into 12 equal balls and keep them covered.
9. Heat a dry cast-iron or heavy skillet over medium-high heat for about 3 minutes.
10. Dust the counter with a little of the reserved all-purpose flour and roll one ball into a thin 7-inch round, dusting with more of the reserved all-purpose flour as needed until it is used up across all 12 balls.
11. Cook the tortilla for 45 to 60 seconds until bubbles form and the underside has light brown spots, flip and cook 30 to 45 seconds more.
12. Stack the cooked tortillas in a clean towel to keep them soft, rolling the next ball while each one cooks, until all 12 are done.
13. Let the stack rest wrapped for 5 minutes so they steam and turn pliable before serving.