Mix the dry ingredients

• Place the flour and salt in a large bowl.
• Mix together with your hand until evenly combined.

Add the cream and water

• Slowly pour in the heavy cream while mixing.
• Add the hot water to hydrate the remaining dry flour spots.
• Mix until a sticky dough begins to form.

Rest the dough

• Cover the bowl.
• Let the dough rest so it becomes easier to handle.

Knead the dough

• Turn the dough out of the bowl onto a clean surface.
• Knead until the dough is smooth and no longer very sticky.

Divide into balls

• Divide the dough into balls of about 80 g each.
• Shape each piece into a smooth ball.
• Place the balls on parchment paper and cover tightly with plastic wrap.

Rest the dough balls

• Keep the balls well covered.
• Let them rest so they relax before rolling.

Roll out the tortillas

• Heat the comal over medium heat.
• Lightly flour the countertop and the dough ball, then press it down.
• Roll up and down with a rolling pin, flip and roll again until thin.

Cook the tortillas

• Shake off excess flour and place the tortilla on the hot comal.
• Cook until it begins to blister, then flip and cook again.
• Flip one last time and let it puff completely, then transfer to a kitchen towel.