Add the water little by little to form the dough since in humid climates a slightly less amount of water will be needed.
The resting period will develop the gluten and forming the tortilla disks will be easier. Do not skip this step.
*Your comal/griddle should be hot enough so that when cooking the tortillas the spots are light brown; if they are dark brown too soon then the heat is too high, and if the tortillas take longer to cook then the heat is too low.
* To store the tortillas place them in a plastic bag in the refrigerator.
* To reheat the tortillas, place them in a hot griddle/comal and warm them the same way you cook them, turning twice. The air bubbles will form again but not as big as when they were just cooking.