Spelt Tortillas with Cardamom, Cinnamon and Mint

Steps

1. Set aside 2 tablespoons of the all-purpose flour in a small bowl for rolling; the remaining all-purpose flour goes into the dough.
2. In a large bowl, whisk the whole spelt flour, the remaining all-purpose flour, the cardamom, cinnamon, salt and baking powder.
3. Stir the mint and parsley into the spelt mixture so the herbs are evenly spread.
4. Pour in the olive oil and rub it into the spelt mixture with your fingertips until it looks like coarse crumbs.
5. Add the warm water and stir until a shaggy dough forms. This is about 62% hydration and 1.8% salt.
6. Knead on the counter for 3 to 4 minutes until smooth and soft; spelt tightens if overworked, so stop once it is smooth.
7. Divide the dough into 12 equal pieces (about 59 g each), roll into balls, cover with a towel and rest 30 minutes at room temperature so the dough relaxes.
8. Heat a dry cast-iron or heavy skillet over medium-high heat for 5 minutes.
9. Lightly dust the counter with the reserved all-purpose flour and roll each ball into a thin 7- to 8-inch round, keeping the others covered.
10. Cook one tortilla at a time for 40 to 60 seconds, until bubbles rise and the underside has golden spots, then flip and cook 30 to 45 seconds more.
11. Stack the cooked tortillas in a clean towel as you go so they steam and stay soft; serve warm or cool completely before storing.