Ingredients: Flour, milk, vegetable oil, baking powder, salt
Preparing: Mix together 2 cups flour, 2 tsp. vegetable oil, 1.5 tsp baking powder and 1 tsp. salt. Slowly add 3/4 cup warm milk. Stir until sticky ball is formed and knead on floured surface for 2 minutes. Cover dough for 20 minutes. Then break off 8 sections, roll into small balls, cover and let rest for at least 10 minutes. Now you're ready to roll out each ball on a floured surface and cook on a hot-hot-hot cast iron skillet for ~30 seconds each side.
Eating: Perfect for tacos, burritos, enchiladas, etc. The hot-hot-hot cast iron skillet (with grill ridges, if possible) is really key, as it blackens the tortillas a perfect amount.
Dish history: While living in Argentina we would get serious cravings for tacos. And there were no ready-made tortillas readily available. So we found this recipe that uses wheat flour (as opposed to corn flour which we also could not find anywhere) and are always happy with the outcome. Nothing beats a warm, freshly made tortilla with your taco fixings.