Toasted Cumin Spelt Tortillas with Lime

Steps

1. Toast the cumin in a dry skillet over medium-low heat for 30 to 60 seconds, until fragrant, then tip it onto a plate to cool.
2. In a large bowl, whisk the whole spelt flour with 45 g of the all-purpose flour (set the remaining 15 g of all-purpose flour aside for dusting), the toasted cumin, 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. Stir the lime juice into the warm water, pour it into the bowl and mix until a shaggy dough forms; this is about 60% hydration and 1.7% salt.
5. Knead in the bowl for 2 to 3 minutes, just until smooth and soft; spelt dough toughens if overworked.
6. Divide the dough into 12 equal pieces of about 61 g, roll each into a ball, cover with a towel and rest 30 minutes at room temperature so the gluten relaxes.
7. Heat a dry cast-iron skillet over medium-high heat for 5 minutes.
8. Lightly dust the counter with some of the reserved all-purpose flour and roll one ball into a thin 8-inch round, keeping the others covered; use the rest of the reserved all-purpose flour as needed for the remaining balls.
9. Cook each tortilla 30 to 45 seconds, until bubbles form and the underside has brown spots, flip and cook 30 seconds more until it puffs in places.
10. Stack the cooked tortillas in a clean towel as you go so they steam and stay soft; roll the next tortilla while one cooks.
11. Let the stack rest wrapped for 10 minutes before serving warm.