Soft Spelt Flour Tortillas

Steps

1. Set aside about 10 g of the all-purpose flour in a small bowl for dusting the counter later.
2. In a large bowl, whisk together the whole spelt flour, the remaining all-purpose flour, the salt and the baking powder.
3. Drizzle in the olive oil and rub it into the spelt and all-purpose flour mixture with your fingertips until it looks like damp sand.
4. Pour in the warm water and stir until a shaggy dough forms. This is about 55% hydration and 1.7% salt.
5. Knead on a clean counter for 3 to 4 minutes until smooth and soft; spelt dough tears if overworked, so stop once it holds together.
6. Divide the dough into 12 equal pieces of about 58 g, roll each into a ball, cover with a towel and rest 30 minutes at room temperature, about 75°F (24°C), so the dough relaxes and rolls out easily.
7. Heat a dry cast-iron skillet over medium-high heat for about 5 minutes while you dust the counter with a little of the reserved all-purpose flour and roll the first ball into a thin 8-inch round.
8. Cook one tortilla at a time for 30 to 45 seconds, until bubbles rise and the underside has light brown spots, then flip and cook 20 to 30 seconds more until it puffs and is spotted. Roll the next tortilla while each one cooks, dusting with the reserved all-purpose flour as needed.
9. Stack the cooked tortillas in a clean towel as you go so they steam and stay soft.
10. Let them rest in the towel about 5 minutes before serving warm.