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1
Mix together the flour, baking powder, salt and oil.
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2
Slowly add the warm milk.
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3
Stir until a loose, sticky ball is formed.
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4
Knead for two minutes on a floured surface.
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5
Dough should be firm and soft.
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6
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
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7
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they arent touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.
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8
(Its very important to let the dough rest, otherwise it will be like elastic and wont roll out to a proper thickness and shape.
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9
).
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10
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until its thin and about eight inches in diameter.
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11
(If you roll out pie crusts youll have no problem with this.)
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12
Dont over work the dough, or itll be stiff.
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13
Keep rolled-out tortillas covered until ready to cook.
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14
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side.
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15
It should start to puff a bit when its done.
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16
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
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17
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
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18
While you probably wont have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
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19
Makes eight tortillas.
