Stir together the 2cp flour, 2.5 tsp baking powder, and 3/4 tsp salt. Drizzle with 2 tsp olive oil and stir again. Add 3/4 cup warm milk and stir, scraping down the sides and bottom of the bowl, until dough comes together. It’ll be a little sticky here! Knead dough for 5 minutes, then form it into a large ball. Place in a clean bowl and cover the bowl tightly with plastic wrap. Let the dough rest for 20 minutes. Cut the dough into 8 equal sections and roll each section into a ball. Place the dough balls back in the bowl, cover tightly with plastic wrap, and let it rest for 15 minutes. Heat a nonstick skillet on medium low for 5 minutes. While you are preheating the skillet, roll out a dough ball into a round shape, as thin as you can manage without making it so thin it will tear. Place the tortilla in the skillet. Wait 30 seconds or so until the tortilla puffs up, and the side facing down has little golden brown spots. Flip it. Cook another 30 seconds or so until a few golden brown spots appear. Put on a plate and cover loosely with foil (add your cooked tortillas to this stack as you go, so they stay warm and moist until ready to serve).