Mix together the flour, baking powder, salt and oil.

Slowly add the warm milk.

Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft.

Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, divide into eight portions. Using your hands, roll each portion into a ball.

Place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

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 roll with a rolling pin, from the center, until it’s thin and about eight inches in diameter.

Don’t over work the dough, or it will be stiff.

Keep rolled-out tortillas covered until ready to cook.

Heat a dry cast-iron skillet or comal on high to about 500 degrees F.

Cook each tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.

Keep cooked tortillas covered wrapped in a napkin until ready to eat.

The tortillas can be reheated in a dry iron skillet, over a gas-burner flame or in the oven wrapped in foil.

While you probably won’t have any leftovers, you can store the finished tortillas in the fridge, tightly wrapped in foil or plastic, for a day or so.

Makes eight tortillas.