Golden Rye Tortillas with Garlic and Ginger

Steps

1. Before you start, set aside 20 g of the all-purpose flour in a small bowl for dusting; the other 160 g of all-purpose flour goes into the dough.
2. Make the spiced garlic oil: in a small skillet over low heat, warm the olive oil with the garlic for 2 minutes until fragrant but not browned. Take it off the heat and stir in the ground ginger and turmeric. Let it cool for 5 minutes.
3. In a large bowl, whisk the rye flour, the 160 g of all-purpose flour, the salt and the baking powder.
4. Pour the spiced garlic oil and the hot water into the rye and all-purpose flour mixture and stir with a spoon until a shaggy, sticky dough forms.
5. Knead on the counter for 3 to 4 minutes, dusting with a little of the reserved all-purpose flour, until the dough is smooth and soft. It will feel slightly tacky; that's normal for rye. This is about 62% hydration and 1.7% salt.
6. Divide the dough into 12 equal balls (about 70 g each), cover with a damp towel and rest at room temperature, about 75°F (24°C), for 30 minutes so the dough relaxes and rolls easily.
7. Heat a large dry cast-iron or heavy skillet over medium-high heat for about 5 minutes.
8. Using the rest of the reserved all-purpose flour for dusting as needed, flatten one ball at a time between your palms and then roll with a rolling pin into a thin 8-inch round.
9. Cook each tortilla in the dry skillet for 45 to 60 seconds, until bubbles puff and brown spots appear underneath, then flip and cook 30 to 45 seconds more until spotted and cooked through.
10. Stack the cooked tortillas in a clean towel as you go so they steam and stay soft, and roll the next ball while one cooks.
11. Let the stack rest wrapped for 5 minutes before serving warm.