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1
Sift the flour, salt, and baking powder into a large mixing bowl.
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2
Put the milk into a heat proof bowl or cup.
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3
Place the milk in the microwave for about 30 seconds to warm up.
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4
Then add oil to milk.
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5
Add the wet ingredients to the dry and mix with your fingertips to combine, working the liquid into the dough until a sticky ball forms.
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6
Put some plastic wrap over the bowl and let it rest for 30 minutes.
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7
Divide the dough into 8-12 balls (for small tortillas), or 6-8 balls for larger ones.
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8
Set them on your work surface, cover with plastic or a tea towel and allow them to rest for 15 minutes.
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9
Lightly dust your counter (or whatever your working surface may be) with flour, and roll out each ball of dough into a circle (or circle-like shape, mine are never perfect circles.)
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10
Continue adding flour as you roll them out.
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11
I like mine thin so this takes a while.
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12
Heat a dry griddle or cast iron skillet over high heat for 5 minutes.
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13
Then cook the tortillas 30 seconds on each side, or until dough looks dry and slightly wrinkled and a few brown spots form on both sides.
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14
Place in a tortilla warmer or on plate and serve while you finish cooking the rest of them.
