Combine lukewarm milk, oil, salt, baking powder in a bowl. Mix well
Add flour but hold back about 2-3 tablespoons.
Mix with a wooden spoon until shaggy dough form.
Transfer to a clean work surface and knead for about 3-5 minutes.
If the dough is too sticky, add flour.
If it's on the dry side, add a little water, a tablespoon at a time
The dough should be soft.
Form into a ball, cover with a clean cloth or plastic wrap and let the dough rest for 15-30 minutes.
Divide ball of dough into 8-10 equal pieces
Put a griddle pan over medium heat to preheat while you are working on the tortilla.
Form each piece into a ball and flatten it into a disk.
Then using a rolling pin, roll the dough into a very thin circle about 8" in diameter.
It doesn't have to be perfect circle.
Just roll it thin.
Repeat with the rest of the dough.
When you're done, turn the heat up to high.
The griddle pan or non-stick frying pan should be very hot before you cook the tortilla.
Carefully put a tortilla on the hot pan.
Cook for about a minute, when you see it starting to puff, flip to cook the other side.
It will balloon. Press gently on the edges, to make the air move and cook the tortilla evenly.
Flip again and cook for about 30 seconds more.
Take it out of the pan, put it on a plate and cover with another plate to keep warm and soft while you finish cooking all the tortilla.
Use immediately. You can make sandwiches, enchiladas or dip it in curry.