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1
Mix together the flours, baking powder, salt and oil. Slowly add the warm milk. Stir until dough sticks together enough to knead.
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2
Knead for two minutes on a floured surface. Dough should be firm and soft.
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3
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
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4
After the dough has rested, break into 8 pieces, roll them into balls in your hands, place on a plate (NOT touching!) and then cover with a damp cloth or plastic wrap for 10 minutes.
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5
After the dough has rested, one at a time place a dough ball on a floured surface, pat it out into a circle, and then roll with a rolling pin from the center until it's thin and about eight inches in diameter. I just roll the dough as thin as I can and I don't worry about it being a circle. Like pie crust, do not overwork the dough.
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6
You can roll all of the pieces and then cook them, but I prefer to cook them as soon as I roll them. I roll the next while the prior one is cooking. The cooking process is very fast. On the hot skillet, it takes only 30 seconds per side so you have to work quickly with the rolling. Whichever way you choose, keep either the balls or the rolled out tortillas covered while you work so that they don't dry out.
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7
I spread them slightly in the skillet and then quickly roll my next tortilla watching the one cooking very carefully. As soon as it puffs up, flip it and cook the other side. It may puff as well. You can leave the air pockets or press them out.
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8
Keep them warm and covered as you work. If you don't use all of them immediately, they keep in the refrigerator for several days. I wrap them in a towel and then place in a Ziploc bag and leave in the refrigerator.
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9
**Flour - you may use all white flour or a mix of white and whole wheat. I like King Arthur white whole wheat mixed with all purpose flour.
