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1
In a bowl, stir together flour, baking powder and salt.
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2
Add vegetable oil to the lukewarm milk and whisk briefly to incorporate.
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3
Gradually, add the milk to the flour mixture, and using clean hands, work into a sticky dough.
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4
Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes or until the dough is no longer sticky.
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5
Return dough to bowl, cover with a damp cloth and allow rest to 10-20 minutes so that it will be easier to roll out.
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6
Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.
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7
Avoid letting them touch, if you don't want them to stick together.
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8
Dust a clean pastry board or working surface with flour.
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9
One at a time, remove each piece of dough.
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10
Press it out into a 6 inch circle.
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11
Using a flour dusted rolling pin, roll out the tortilla from the center out until the tortilla measures as little less than 1/4 inch thick and is a 7-8 inch circle.
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12
Transfer the tortilla to a dry preheated cast iron griddle or skillet.
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13
When the tortilla begins to blister, allow it to cook for 30 seconds (don't let it burn), flip it and cook the other side the same way.
