Adding a little salt to the mix is a good first step. I don’t think it changes how they cook, but it makes them taste a lot better.
As for the pan, your stainless steel pan should be fine. If the tortillas are thin enough, you don’t really need a lot of thermal retention (and your stainless probably has an aluminum core to hold and spread heat anyway). First step once they’re in the pan is to almost immediately flip them. You seal off one side so too much moisture doesn’t escape. Then cook as normal. Good luck!
Favorite moment was Alonso’s pit telling him Hamilton was just 1.9s behind. “Okay, leave it to me.” And then suddenly it was a 6 second gap.