Perfectly Soft Flour Tortillas with Heavy Cream

Steps

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1. 1
   Combine six cups of all-purpose flour with two and a half teaspoons of salt in a large bowl and mix together with your hand.
   ▶ ≈0:13
2. 2
   Slowly pour in three cups of heavy cream, which provides fat and richness to keep the tortillas soft. Mix the cream into the flour gradually.
   ▶ ≈0:27
3. 3
   Notice that some dry flour will remain. Add three-quarters of a cup of hot water slowly while stirring to form a dough, avoiding excess liquid.
   ▶ ≈0:39
4. 4
   Cover the dough and let it rest for about five minutes before kneading.
   ▶ ≈1:05
5. 5
   Remove the dough from the bowl and place it on a clean countertop. Knead for about five minutes until the dough no longer feels sticky and becomes smooth. Do not add extra flour during kneading to preserve softness.
   ▶ ≈1:17
6. 6
   Divide the dough into individual balls, making each about 80 grams if possible. Shape them gently and place on parchment paper.
   ▶ ≈1:44
7. 7
   Cover the dough balls with plastic wrap and let them rest for at least 20 minutes.
   ▶ ≈2:09
8. 8
   Heat a griddle or comal over medium heat. Lightly flour a clean countertop, place a dough ball on it, dust with a bit more flour, and use a rolling pin to flatten it into a circular tortilla. Flip and rotate frequently, adding minimal flour to prevent drying out.
   ▶ ≈2:22
9. 9
   Shake off excess flour from the rolled tortilla and place it on the hot griddle. Cook for about 20 seconds until it begins to blister.
   ▶ ≈3:19
10. 10
    Flip the tortilla to the other side and cook for another 15 to 20 seconds until it completely puffs up.
    ▶ ≈3:32
11. 11
    Flip the tortilla one final time and cook for another 5 seconds to finish cooking.
    ▶ ≈3:44
12. 12
    Transfer the cooked tortilla to a kitchen towel to keep it warm. Repeat the rolling and cooking process with the remaining dough balls.
    ▶ ≈3:56