3-Ingredient Flour Tortillas

In a large bowl, combine the all-purpose flour and salt. Mix with your hands to combine.

Slowly pour in the heavy cream while mixing with your hands to incorporate.

If there are still dry spots of flour, add the hot water and continue mixing until a sticky dough begins to form.

Cover the bowl with plastic wrap and let the dough rest for about 5 minutes.

After resting, transfer the dough to a clean work surface and knead for about 5 minutes, or until the dough is smooth and no longer sticky.

Divide the dough into balls of your desired size. Roll each piece into a smooth ball.

Place the dough balls on a parchment-lined surface, cover with plastic wrap and a kitchen towel, and let them rest for at least 20 minutes.

While the dough rests, preheat a comal or griddle over medium heat.

On a lightly floured surface, take one dough ball, dust it with more flour, and press it flat with your fingers.

Use a rolling pin to roll the dough into a thin, round tortilla, flipping and rotating as you go to maintain a circular shape.

Shake off any excess flour and carefully place the tortilla on the hot comal.

Cook for about 20 seconds on the first side, until it begins to blister.

Flip the tortilla and cook for another 15-20 seconds on the second side.

Flip one last time and cook for about 5 more seconds, allowing the tortilla to puff up.

Remove the cooked tortilla from the comal and place it in a kitchen towel to keep warm and soft. Repeat with the remaining dough balls.