Rosemary Garlic Butter Rye Tortillas

Steps

1. Prepare first: mince the garlic, crumble the rosemary fine and divide it into two equal halves, melt the butter, and set aside about 15 g (2 tablespoons) of the all-purpose flour for rolling.
2. Make the rosemary garlic butter: in a small bowl stir the melted butter with the garlic, half of the rosemary and the black pepper; set aside while you make the dough.
3. In a large bowl whisk the rye flour, the rest of the all-purpose flour, the salt, the baking soda and the remaining half of the rosemary.
4. Add the warm water and canola oil and stir into a shaggy dough, then knead in the bowl for 2 to 3 minutes until smooth and slightly tacky. The dough is about 62% hydration and 1.8% salt.
5. Cover and rest the dough at room temperature, about 75°F (24°C), for 30 minutes so the rye hydrates and rolls easily.
6. Divide the dough into 12 equal balls, about 62 g each, and keep them covered.
7. Heat a dry cast-iron skillet over medium-high heat for 3 to 4 minutes until a drop of water sizzles away.
8. Dust a ball with some of the reserved all-purpose flour and roll it into a thin 7-inch (18 cm) round.
9. Cook the tortilla for 45 to 60 seconds until bubbles form and the bottom has brown spots, flip and cook 30 to 45 seconds more until cooked through and no longer doughy.
10. Brush the hot tortilla lightly with the rosemary garlic butter, stack it in a towel to stay soft, and repeat with the remaining balls and reserved all-purpose flour, sharing the butter evenly among all 12.
11. Let the stack rest in the towel for 5 minutes to soften before serving.