Pumpkin Turmeric Garlic Tortillas with Ginger

Steps

1. Measure out the canola oil and divide it: about 40 g for the dough and the remaining 5 g for oiling the bowl.
2. In a small skillet over low heat, warm the dough portion of the canola oil with the garlic, turmeric, ground ginger and cumin for 1 to 2 minutes until fragrant and the garlic is soft but not browned. Let this spiced oil cool for 5 minutes.
3. In a large bowl, whisk the flour, salt and baking powder.
4. In a second bowl, whisk the pumpkin, warm water and cooled spiced oil until smooth and golden.
5. Pour the pumpkin mixture into the flour mixture and stir into a shaggy dough, then knead on the counter for 4 to 5 minutes until smooth, soft and only slightly tacky. The added water is about 21% hydration, closer to 64% counting the pumpkin's moisture, with about 1.7% salt.
6. Rub the remaining canola oil around the bowl, return the dough, cover and rest for 15 minutes.
7. Divide the dough into 12 equal balls (about 65 g each), cover with a towel and rest 15 minutes more so they roll out easily.
8. Heat a dry cast-iron skillet over medium-high heat. Roll one ball on a lightly floured surface into a 7-inch (18 cm) round about 1/16 inch thick, keeping the other balls covered.
9. Cook the tortilla 30 to 45 seconds until bubbles form and the underside has brown spots, flip and cook 30 seconds more, pressing puffed areas lightly with a spatula.
10. Stack each cooked tortilla in a clean towel to keep it soft and steamy. Repeat rolling and cooking with the remaining balls, lowering the heat slightly if spots darken too fast.
11. Serve warm, or cool completely and store in a sealed bag; rewarm in a dry skillet for 15 seconds per side.