Chewy Flour Tortillas

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to lukewarm water and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into the dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes. The kneading will take care of the stickiness. Return the dough to the bowl, cover with a damp cloth and let it rest for 15 minutes (this dough will not rise, but it needs a rest).

Divide the dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat into a 5-inch circle. With a rolling pin, roll out tortillas working from the center out, until you have a 7 or 8 inch tortilla or a little less than 1/4 inch thick. Transfer tortilla to a to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin lined basket and cover with aluminum foil. Repeat with the rest of the tortillas.