I can never get tortillas quite right. I think part of it is not having a tortilla press, so I pat them and squeeze them with my fingers and they're usually a bit lumpy. When I use a rolling pin I get them too thin and they tear. This infuriates me because I am AWESOME at making other thin items like crepes and pie crust. I tried to look up how to hand-press tortillas on the internet (Mexican ladies have perfected some sort of method for this, yes?) but I can never find any recipes or articles with good advice on this matter.
My experimentation the other day: I used this recipe for hamburger buns, swapped a little less than 2 cups of whole wheat flour, then decided to stuff some of them before baking with black olives, herbs, sun-dried tomatoes, and mozzarella. Super yummy. Did you know you can get massive jars of sundried tomatoes at Costco? They're packed in oil, which is weird, but you can just run them under hot water to rinse it off.