As long as you make the dough really soft and let the tortillas rest the right amount of time they roll out really thin.
These tortillas are perfect for soft flour tacos, fajitas and eating out of hand.
1 ¾ cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup lukewarm milk
Add vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough with a fork. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (Or you can just knead in the bowl). The kneading will take care of the stickiness.
Return the dough to the bowl, cover it with a damp cloth or plastic wrap, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat into a circle. With a rolling pin, roll out the tortilla, working from the center out, turning 1/4 turn every few rolls. Roll out until you have a 10 inch tortilla.
Transfer the tortilla to a dry skillet or griddle over low heat. It will begin to blister. Let it cook for 20-30 seconds, turn it, and let the other side cook for 15-20 seconds. It is done when it has small brown spots. Repeat for the remaining tortillas.