Ginger-Cinnamon Flour Tortillas

Steps

1. Peel and finely grate the ginger before you start, catching all the juice.
2. In a large bowl, whisk the bread flour, cinnamon, cardamom, salt, baking powder and sugar.
3. In a measuring cup, stir the warm water, canola oil and grated ginger with its juice together to make the ginger liquid.
4. Pour the ginger liquid into the flour mixture and stir until a shaggy dough forms. The dough is about 60% hydration and 2% salt.
5. Knead on a clean counter for 5 minutes until smooth and soft. Cover and rest at room temperature, about 75°F (24°C), for 30 minutes so the gluten relaxes and it rolls thin easily.
6. Divide the dough into 12 equal balls, about 63 g each, and keep them covered with a towel.
7. Heat a dry cast-iron skillet over medium-high heat for 3 minutes.
8. Roll one ball into a thin 8-inch round on a lightly unfloured counter, dusting with a pinch of flour only if it sticks.
9. Cook the tortilla 30 to 45 seconds until bubbles rise and the underside has golden spots, then flip and cook 30 seconds more until speckled and puffed in places.
10. Stack the cooked tortillas in a towel-lined basket and keep covered so they steam soft; roll and cook the remaining balls the same way, rolling the next while one cooks.
11. Let the stack rest covered for 5 minutes before serving warm.