Rosemary Thyme Flour Tortillas with Lemon

Steps

1. Chop the parsley and crumble the rosemary between your fingers before you start mixing.
2. In a large bowl, whisk the flour, salt, baking powder, rosemary, thyme and lemon zest.
3. Stir the olive oil into the warm water, then pour it into the flour mixture and stir until a shaggy dough forms. This is about 58% hydration and 1.7% salt.
4. Add the parsley and knead on a clean counter for 4 to 5 minutes, until the dough is smooth and soft and springs back slowly when poked.
5. Cut the dough into 12 equal pieces (about 54 g each), roll each into a ball, cover with a towel and rest at room temperature for 30 minutes so the gluten relaxes.
6. Heat a dry cast-iron or heavy skillet over medium-high heat for 3 to 4 minutes.
7. Roll one ball on a lightly floured counter into a thin 8-inch round; roll the next while each one cooks.
8. Cook a tortilla in the dry skillet for 30 to 45 seconds, until bubbles puff and the underside has golden-brown spots, then flip and cook 20 to 30 seconds more.
9. Stack the cooked tortillas in a clean towel to keep them soft and steamy as you finish the rest. Serve warm, or cool completely and store sealed.