3 cups all-purpose flour
½ teaspoon salt
3 Tablespoons oil
1 cup milk (reconstituted dry is fine)
Combine dry ingredients in a bowl. Make a well in the center and pour in oil and milk. Stir wet ingredients into dry, first using a spoon and then shifting to your hands as the flour is incorporated. Knead on a floured surface about 10 turns, until smooth. Divide into 16-18 balls and roll out into 6” diameter rounds. Cook on an ungreased griddle or frying pan until golden spots appear; turn and cook on the second side. Place inside a large folded dishtowel to keep from drying out. If they need to sit longer than just a few minutes, place cloth and tortillas inside a plastic bag. Serve fresh.