Whole Wheat Cumin-Cardamom Tortillas

Steps

1. Toast the cumin in a dry skillet over medium-low heat for 1 minute, until fragrant, then tip it into a large bowl and let it cool for a few minutes.
2. Add the whole wheat flour, the cardamom, the cinnamon, the salt and the baking powder to the bowl with the cumin and whisk to combine into the dry mix.
3. Drizzle the canola oil over the dry mix and rub it in with your fingertips until it looks like damp sand.
4. Pour in the warm water and stir until a shaggy dough forms; counting the whole wheat flour and the all-purpose flour together, the dough is about 67% hydration and 1.8% salt.
5. Dust the counter with half of the all-purpose flour and knead the dough for 4 to 5 minutes, until smooth and soft. Cover the bowl and rest the dough 30 minutes at room temperature so the bran softens.
6. Divide the dough into 12 equal pieces, roll each into a ball, cover with a towel and rest 10 minutes more.
7. Heat a dry cast-iron skillet over medium-high heat for about 3 minutes, until a drop of water sizzles away.
8. Using the remaining half of the all-purpose flour for dusting, roll one ball into a thin 8-inch round, keeping the others covered.
9. Cook the tortilla 30 to 45 seconds, until bubbles form and the underside has brown spots, then flip and cook 30 seconds more, until it puffs. Roll the next one while each cooks.
10. Stack the cooked tortillas in a clean towel to keep them soft and steamy; let them rest 5 minutes before serving.