Rosemary Garlic Cumin Spelt Tortillas

Steps

1. Prepare first: grate the garlic, crumble the rosemary finely between your fingers, and warm the water until it feels warm to the touch, about 110°F (43°C). Set aside about 1 tablespoon of the all-purpose flour for rolling; the rest goes into the dough.
2. In a small pan over low heat, warm the olive oil with the garlic, rosemary and cumin for 1 to 2 minutes, just until fragrant and the garlic is soft but not browned. Set this herb oil aside to cool for 5 minutes.
3. In a large bowl, whisk the whole spelt flour, the remaining all-purpose flour, the salt and the baking powder.
4. Pour the cooled herb oil into the bowl of dry ingredients and rub it in with your fingertips until the mixture looks like damp sand.
5. Add the warm water and stir, then knead in the bowl for 2 to 3 minutes until a soft, smooth, slightly tacky dough forms. This is about 60% hydration and 1.7% salt as bakers' percentages.
6. Cover the dough and let it rest at room temperature, about 75°F (24°C), for 30 minutes so the spelt relaxes and rolls out easily.
7. Divide the dough into 12 equal pieces (about 62 g each), roll each into a ball, and keep them covered.
8. Heat a dry cast-iron skillet over medium-high heat for 3 to 4 minutes.
9. Dust the work surface with the reserved all-purpose flour and roll one ball into a thin 7- to 8-inch round. Roll the next one while each tortilla cooks.
10. Cook each tortilla in the dry skillet for 30 to 45 seconds, until bubbles puff and the underside has light brown spots, then flip and cook 30 seconds more.
11. Stack the cooked tortillas in a clean kitchen towel so they steam and stay soft. Serve warm, or cool completely and store sealed.