Combine flour, salt and olive oil in a mixing bowl. It's easiest to use your hands, but an electric mixer can be used as well.
Add 1/2 cup of warm milk to the flour mixture and mix until thoroughly blended. Add another 1/2 cup of warm milk and mix again, then add the final 1/2 cup of warm milk and mix well. This should make a large, sticky ball of dough.
Sprinkle flour on a clean, dry surface. Knead the dough on the floured surface for 2 minutes.
Put the dough back into the mixing bowl and cover with a damp paper towel. Let the dough sit for 30 minutes.
Break the dough into 15 smaller balls of equal size and set aside.
Sprinkle more flour onto your working surface. Place one dough ball on the surface and, with a rolling pin, roll it out into a circular shape about 8 inches wide. Set the tortilla aside on a plate.
Roll out the remaining dough balls so they're all the same size. Flour the top of each tortilla as you stack them on the plate so they don't stick together.
Cook the tortillas on a skillet over medium heat, one at a time, for 20 seconds on each side.
Kenneth Coppens began his freelance writing career in 2008. His passions in life consist of extensive personal research on food, gardening and finding natural and eco-friendly alternatives to nearly all aspects of life.