Queso Fresco Stuffed Tortillas

Steps

1. In a large bowl, whisk the bread flour, salt and baking powder.
2. Add the warm water and the canola oil, and stir into a shaggy dough. This is about 63% hydration and 1.5% salt.
3. Knead on the counter for 5 to 7 minutes until smooth and springy. Cover and rest 30 minutes at room temperature, about 75°F (24°C), so the dough relaxes for easy rolling.
4. While the dough rests, mix the queso fresco, mozzarella and cumin in a small bowl to make the cheese filling.
5. Divide the dough into 12 equal balls, keeping them covered.
6. Roll one ball into a 4-inch round, put one-twelfth of the cheese filling in the center, gather the edges over it and pinch to seal. Flatten gently, seam side down. Repeat with the remaining balls and filling.
7. Let the filled rounds rest covered for 10 minutes, then roll each carefully into a 7-inch tortilla.
8. Heat a dry cast-iron skillet over medium-high heat.
9. Cook one tortilla at a time for 45 to 60 seconds per side until puffed with golden-brown spots and the cheese inside is melted.
10. Stack the cooked tortillas in a clean towel to keep them soft and warm, and serve warm.