Toasted Cumin Rye Tortillas with Rosemary-Thyme Oil

Steps

1. Toast the cumin in a dry cast-iron skillet over medium-low heat for about 1 minute, until fragrant, then tip it into a large bowl and take the skillet off the heat.
2. Add the rye flour, the all-purpose flour except for a small handful held back for rolling, the salt, the baking powder and half of the rosemary to the bowl and whisk to combine.
3. Stir half of the olive oil into the hot water, pour it into the rye flour mixture and stir until a shaggy dough forms.
4. Knead the dough on a counter dusted with some of the reserved all-purpose flour for 3 to 4 minutes, until smooth and only slightly tacky; this is about 62% hydration and 1.5% salt.
5. Cover the dough and let it rest at room temperature, about 75°F (24°C), for 30 minutes so the rye flour can hydrate.
6. Meanwhile, make the herb oil: warm the remaining half of the olive oil in a small pan over low heat, add the garlic, the thyme and the remaining half of the rosemary, and cook gently for 1 to 2 minutes until fragrant but not browned. Set aside.
7. Divide the dough into 12 equal pieces and roll each into a ball, then roll each ball into a thin 7-inch round, using the last of the reserved all-purpose flour to keep it from sticking.
8. Heat the skillet over medium-high heat until a drop of water sizzles away.
9. Cook one tortilla at a time for 45 to 60 seconds per side, until puffed in spots with light brown freckles.
10. Brush each hot tortilla lightly with the herb oil and stack them in a clean towel to keep soft and warm while you cook the rest.