I might give your recipe a shot. The milk is weird to me.
Here's mine, which is my mom's and grandma's recipe. You guys do "small batch" I usually go 3 dozen at a time:
6 Cups flour (I use King Arthur all purpose, but I've heard good things about using bread flour)
1 Tablespoon salt (I use table salt NOT sea salt or kosher salt)
2 Teaspoons baking powder
5-6 Tablespoons Crisco shortening (I've been going near 6 Tbsp with this lately)
2+ Cups hot water (I microwave mine 3 min 30 seconds while mixing ingredients)
I use a kitchenaid stand mixer for all of this. Mix the flour, salt and baking powder use the paddle to evenly distribute the ingredients. I then add the shortening and let that mix in a minute or two. Then I start adding the hot water - half of what's left each add: 1 cup (this should make the dough shaggy), then 1/2 cup, then 1/4 cup until is starts to come together as a whole dough. Once this starts, I take out the paddle and put on the dough hook and let the dough fully come together about 5 or so minutes. I actually like my dough to be a touch "wet" or sticky. If it's too dry it ends up being a little hard to roll out.
Once I've finished with the dough hook, I put the dough in a gallon ziplock and put it back in mixing bowl I don't let it sit on my counters*
* - so I live in Boston - my counters are too damn cold, even in the summer, and the cold is bad for the dough/gulten. My first few batches here was an absolute nightmare to deal with until I figured out the cold counter issue.
They get at least a 30 minute rest at this point (If it's longer I will put the bag on a wooden cutting board with dish towels insulating both sides).
When I take the dough out it should be sweaty. I throw it on a wooden cutting board (that is only used for making tortillas - again keep it off the counter). I kneed all the moisture back in. Then I start tearing out dough balls and making these (If I want to be crazy precise they should weigh ~40 grams).
Note on doughballs- I've always found this to be the key to making round tortillas - you need round and well formed dough balls and they need to be smooth. You get this by pushing the dough into itself while rotating it. I do this by making an OK sigh with my right hand, I put a dough ball in the circle formed by your thumb and pointer finger. I usually push the dough in from the palm side with my left pointer finger and rotate the dough ball as I do this. Once they are smooth I put them along the edge of my cutting board.
I get to rolling immediately - UNLESS I put them back in the ziplock and then I can take up to 12 or so hours to get back to them (same insulation as above).
I also roll on the cutting board and I don't use flour at all to keep them from sticking, this is likley because the cutting board is seasoned well enough I don't need to, but if my dough is right - it won't stick.
Since I use the double griddle my process is usually:
roll out tortilla A. Put it on griddle
roll out tortilla B. Flip tortilla A, put tortilla B on griddle.
roll out tortilla C. Flip tortilla A, Flip tortilla B. remove tortilla A. put tortilla C on where A was.
The last step is repeated a lot. Once this is going, I am generally getting a tortilla off the griddle every 45-50 seconds.