Turmeric-Ginger Cumin Rye Tortillas with Honey Butter

Steps

1. Weigh about one-fifth of the all-purpose flour into a small bowl for dusting; the remaining four-fifths of the all-purpose flour goes into the dough.
2. Toast the cumin in a dry skillet over medium heat for 1 minute until fragrant, then tip it into a large bowl.
3. Add the rye flour, the remaining four-fifths of the all-purpose flour, the turmeric, the ground ginger, the salt and the baking powder to the cumin and whisk well.
4. Pour in the warm water and the canola oil and stir into a shaggy dough, then knead for 3 to 4 minutes until smooth and slightly tacky; rye dough stays softer than wheat dough.
5. Divide the dough into 12 equal balls, cover with a damp towel and rest 30 minutes at room temperature so the dough relaxes and rolls easily.
6. Stir the melted butter and the honey together in a small bowl to make the honey butter.
7. Heat a dry cast-iron skillet over medium-high heat for 3 minutes.
8. Lightly dust a ball with the reserved all-purpose flour and roll it into a thin 7-inch round, using more of the reserved all-purpose flour as needed.
9. Cook the tortilla 45 to 60 seconds per side until it puffs in spots and shows golden-brown freckles, then brush one side lightly with about one-twelfth of the honey butter.
10. Stack the cooked tortillas in a clean towel to keep them soft while you roll and cook the remaining balls the same way, using the rest of the honey butter. Serve warm.