Once I tried using the refined corn flakes powder mixed with corn starch which came pretty close but the efforts were too much. The other option is corn meal which is most commonly used to make tortillas after the masa harina.
I am sharing this basic recipe here. This can also be made in bulk and stocked up. It stays pretty good for weeks.
2 cups Corn meal flour (seived)
1 tspn salt
2 cups warm water
1) Mix the flours and salt and start kneading using the water to form a soft pliable dough
3) Roll out thin tortillas using some flour for dusting if required
4) On a hot pan (tawa) put the rolled out tortilla, flip it as soon as some spots start appearing.
5) Remove and let it rest. It does not require to be roasted fully at this stage, just good enough to cook barely (75%).
7) Use as required.