Soft flour tortillas made with heavy cream

Mix the all-purpose flour and salt in a bowl by hand; slowly pour in the heavy cream.

For remaining dry spots, slowly add the hot water and mix until a sticky dough forms.

Cover and rest a few minutes (about five).

Knead on a clean counter about five minutes, without adding flour, until no longer very sticky and smooth.

Divide and shape into balls sized to the tortilla wanted; set on parchment paper and cover with plastic wrap.

Rest covered at least 20 minutes.

Heat the comal over medium heat.

Flour the counter and the ball lightly, press down and roll up and down, flip and repeat to a circle; avoid too much flour.

Shake off excess flour and cook on the comal about 20 seconds until it blisters; flip, 15 to 20 seconds until it puffs; flip once more until it fully puffs.

Transfer to a kitchen towel and repeat with the rest of the dough.