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Add 6 cups of all-purpose flour to a bowl
Add 2 ½ teaspoons of salt and mix with your clean hand
Slowly pour in 3 cups of heavy cream
Add ¾ cup of hot water to help form the dough
Mix together until dough begins to form
Cover and let rest for 5 minutes
Remove dough from bowl and knead for about 5 minutes until dough is no longer sticky
Divide dough into 21 balls of 80g each
Place dough balls on parchment paper and cover with plastic wrap
Let rest for at least 20 minutes
Heat a comal or griddle to medium heat
On a floured countertop, press down a dough ball and roll with a rolling pin, flipping and rolling until thin
Shake off excess flour from the tortilla
Place tortilla on hot comal and cook for about 20 seconds
Flip and cook the other side for 15-20 seconds
Flip one last time and cook for 5 more seconds until it puffs
Remove from comal and transfer to a kitchen towel