Reduce the amount of water from 200g227g (6675%) to 180ml (60%). The dough should be less messy = faster to work with.
Working too fast on anything with gluten is counter-productive, as it starts fighting back. Instead it’s better to work small steps on each chunk of dough, like this:
form all chunks of dough into balls
turn all balls into UFOs (discs with thick cores and thinner borders), by hand
turn all UFOs into properly shaped discs, using the rolling pin
This way, as you’re working with a chunk of dough, the other chunks have some time to rest.
Table space is usually a concern when you’re making tortillas, and that makes the process slower. If possible recruit the help of someone else to fry the tortillas for you, as you’re rolling them.