If you haven't tried making your own tortillas, you are missing out on something special.  They are absolutely delicious, quick and easy. 

Instead of making very thin tortillas, I like mine a bit thicker so I started calling them masa bread and the name has stuck.  I use Bob's Red Mill masa harina which is found in most major grocery stores.  All you do is mix the masa harina with water and a bit of salt, form it into balls, smush the balls into flat disks and cook them, oil free, on a cast iron grill, griddle or even a wok!

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Masa Bread a.k.a. Tortillas

2 cups masa harina
1 tsp kosher salt
1 ½ cups water +/- depending on the environment

small amount of oil

Pour a little peanut or olive oil in a small bowl; set aside.

In a large bowl, whisk together the masa harina and salt, stir in the water until a nice dough forms, adding additional water if necessary.

Form the dough into balls, roughly 1/4 cup in size.  Dip your fingers in the oil and rub a light coating over each ball.  Place the balls on a plate or baking sheet and cover with plastic wrap until ready to use.

Heat a wok or grill pan (ideally cast iron) over MED heat.

Cut open a storage/freezer bag by cutting off the top zipper part and the bottom, then cut down one side. Open the bag and place a dough ball on one side, folding the other side over the dough ball. Use a little frying pan to flatten the ball into a thin disk.

Peel off the top layer of bag and gently remove the disk from the bottom plastic, flipping it onto your hand. Place the disk on the heated wok or grill pan and let cook about 2 minutes. It's kind of like cooking a pancake, you can see the edges start to firm up then you know it's time to turn it over. If you try to turn it too soon, it will stick to the grill plate (if using). The second side cooks faster. 

The result was delicious!  The slight char added a wonderful smokey quality to my soft, bread like tortillas.  Wilson and I enjoyed my "masa bread" with Charred Corn & Onions and Guacamole as well as a couple of Margaritas!

I used my wok just for the fun of it but it worked very well.  You can most certainly use a grill pan to cook your masa bread and you will end up with lovely grill marks.

Consider serving an assortment of dips to spread on your hot masa bread.  How about "masa pizza"?

Notes:

The amount of water required can vary depending on how humid your environment is.  If you form your first tortilla and the edges crack and break, it is too dry.  If the tortilla sticks to the plastic bag it is too moist.

I use the little bit of oil for a few reasons.  It keeps the masa harina balls moist and prevents them from drying out which does allow you a little extra time to prepare your tortillas.  Don't wait too long as they will still dry out.  Also, the bit of oil prevents them from sticking to the plastic bag.

Try adding whole cumin seed or other spices to your masa mixture.