Mix the dry ingredients together in a medium bowl.

Add the olive oil and rub the flour and olive oil together between your fingers until the olive oil is broken down into small pieces about 1/16” in size.

Make a well in the middle of the flour mixture and pour the warm milk in. Using a fork, stir the flour into the well. Continue to stir until a large ball of dough forms.

Lightly flour a work-space and place the dough on it. If the dough is sticky, sprinkle a little flour on top, and knead until the dough is soft. It shouldn’t take more than 15 – 20 kneading motions.

Cover the dough with a sheet of plastic or a towel, and allow the dough to rest for at least 15 minutes.

Divide the dough into 8 sections and roll each section into a small ball about the size of a medium egg. Open up the clam shell of the tortilla press, and place a small sheet of wax paper on the surface of the tortilla press, and place the ball of dough on top. Place another sheet of wax paper on top of the dough, and fold the clamshell of the tortilla press down, using the lever. Open up the clamshell and turn the flattened dough 180 degrees, and fold the clamshell over it again, pressing down. Repeat with the other seven balls of dough, and place flat in the freezer for one hour, or until the wax paper can be easily removed.

Heat up a griddle over medium high heat. Pour a little olive oil on the griddle and spread it over the surface of the griddle with a paper towel. Place the tortillas on the griddle for 2 – 3 minutes, or until there are some lightly browned spots on the tortilla surface. It’s normal for the tortilla to bubble up a bit. Flip it over and cook for another minute.

Serve warm with some butter or olive oil for dipping.