Just for clarification do you mean "store bought tortillas" or "store bought" masa mix (the dehydrated kind), or "store bought" masa meaning you went to your local Mexican supermarket and get some fresh ground masa?
I've never done the last option, but have used the dehydrated masa mix and, for not much work, that alone is a huge improvement over store bought tortillas, but have heard that it still falls quite short of getting it still fresh from a local store.
I've bought typical corn tortillas at the store as well as tastier refrigerated ones.
Starting from corn kernels is a huge difference to both.
What I understand about manufactured masa harina ("corn flour") is that masa paste is baked to drive out the water and make it shelf stable. This also cooks out some of the deep corn flavor that you can't get back.
And yet, from masa harina, freshly cooked tortillas are still "a huge improvement over store bought tortillas" "a different product than store bought".
Note that's a completely different thing from store bought freshly ground masa.