Stir the flour, baking powder all together. Drizzle with the olive oil and stir again. Add the milk and stir, making sure to scrap down the sides and bottom of the bowl, until dough comes together. It should be a little bit sticky, but if it is extremely sticky, sprinkle a little bit of flour until it is just a little sticky.

Knead the dough for 2 minutes, then form it into a large ball. Place that dough ball into a clean bowl and tightly cover with plastic wrap. Let the dough rsst for 20 minutes.

Cut the dough into 8 equal sections and roll those into balls. Place those dough balls back in the same bowl, and cover tightly again with plastic wrap. This time let the dough rest for 15 minutes.

Heat a nonstick skillet or comale on medium low for 5 minutes. While the skillet is preheating, roll out a dough ball into a round shape, as thin as you can manage without making it where it could tear.

Place the tortilla on the skillet. Wait 30 seconds or so until the tortilla puffs up, and the side facing down has little golden brown spots. Flip and cook another 30 seconds or so until a few golden brown spots appear. Put on a plate and cover with loose foil or a tortilla warmer.