Whole Wheat Cumin-Coriander Herb Tortillas

Steps

1. Prepare first: finely chop the cilantro, finely slice the green onion and warm the water until it feels warm, not hot.
2. Measure out the all-purpose flour, then spoon about one-sixth of the all-purpose flour into a small dish and set it aside for rolling; the remaining five-sixths of the all-purpose flour goes into the dough.
3. Set a dry skillet over low heat and toast the cumin and coriander for about 30 seconds until fragrant, then tip them into a large bowl and turn off the heat.
4. Add the whole wheat flour, the remaining five-sixths of the all-purpose flour, the salt, baking powder, ground ginger and cinnamon to the bowl and whisk well.
5. Stir in the cilantro and green onion so they are evenly spread through the dry mixture.
6. Pour in the canola oil and rub it into the dry mixture with your fingers until it looks like damp sand.
7. Add the warm water and stir into a shaggy dough, then knead on the counter for 4 to 5 minutes until smooth and soft; this is about 64% hydration and 1.6% salt.
8. Divide the dough into 12 equal balls, cover with a clean towel and rest at room temperature, about 75°F (24°C), for 30 minutes so the whole wheat bran softens and the dough rolls easily.
9. Dusting with the reserved all-purpose flour from the small dish, roll each ball into a thin round about 8 inches across, keeping the others covered.
10. Heat the skillet over medium-high heat until a drop of water sizzles away.
11. Cook each tortilla for 30 to 45 seconds until bubbles form and the underside has brown spots, flip and cook 30 seconds more until puffed in places and cooked through.
12. Stack the cooked tortillas in a towel-lined basket and keep them covered so they steam and stay soft; cool for 5 minutes before serving.