Homemade flour tortillas

Not only are homemade tortillas fun to make, they are also very yummy to eat :)
I decided that I was tired of spending $3 for a pack of 10 organic tortillas. We could easily go through those in just a couple days, depending on what the weekly menu was. I found this recipe and was happy that it didn't contain vegetable shortening. I did tweak a few things to fit our taste. We make all kinds of dishes with them including tortilla pizza, enchiladas, and burritos. These tortillas are soft and fluffy, and smell delish. Using organic ingredients I can make a tortilla that my family loves, is healthy and much cheaper!! Recipe taken from Homesicktexan.blogspot.com!
Cook away!!

Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)

Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of extra virgin olive oil
3/4 cups of warm milk

Method:
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, break off eight sections, roll them into balls in your hands, 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 then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the 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.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
*I dont roll out until thin, we like them a bit thicker, especially along the edges! It makes for a very fluffy tortilla!!! Enjoy!