Is anyone familiar with Dominican-style Tortillas?

I'm trying to reverse-engineer an appetizer my
sweetie fell in love with at a small local restaurant.
The filling was no problem, but the wrapper is abit
harder to track down.

The "tortilla" seemed wheat-based, but not like an unleavened bread:
it had a thick, spongy-pancake consistency.
Almost identical to an Ethiopian flatbread, but not as stretchy.

Googling hasn't been much help- just too much info to wade through,
no way to tell what's valid advice.

Does anyone here have any experience with these?

Here's a link to the first item that came up in a google for 'gordita recipe'. There are lots more that came up, too.

http://bread.allrecipes.com/az/78174.asp

From the spongy internal consistency, I'm pretty sure
it has to be a poured-batter recipe, not a molded dough.

That looks like a quick & easy Gordita, though,
so I bookmarked it. Thanks!

I bet that's what it was! Tiny cassava breads!
(And even if it wasn't, it's close enough that I
can use it to recreate the recipe! WhooHoo!!!!!!)

I knew this was the right place to ask! DUers know EVERYTHING!

Thank you SO much- my sweetie is gonna give me extra kisses
when I put this one together!

you described reminded me of Navajo Fry breads

enjoy !! extra kisses are always good :hi:

I'm always, always, always looking for new hors'doevre/appetizer recipes.

:hi:

It sounds like NOTHING, but it was SOOO good!

The beans were nothing exotic, mildly spiced,
easy enough to make.
They were just warm, not hot, and topped with
big pats of really good semi-whipped fresh butter.

They had to have gotten the butter locally, or maybe even
made it themselves; it was REALLY first-rate and fresh!
The only store-bought butter that might compare
was a $20/lb cultured Normandy import I had once.

The combination of bean/bread/butter textures really
works well; the flavors come out in stages as you chew each bite.

Farmer's market tomorrow, I'll get some fresh local butter,
(Chapel Hill Creamery RULES!)
and then try my hand at cassava bread while the beans are simmering;
I'm getting hungry just thinking about it.

Unbelievably good. I remember Cook's did a blind taste test on butter once. Their conclusion was that it was the freshness of the butter, not the fat content, etc. that made the difference.

As an aside, DH & I used to go to a restaurant that served sourdough bread w/butter & salsa on top. It sounds weird, but the combo of spreading a little butter over the bread to hold the juice, then topping it with a fresh salsa (pico de gallo) was unbelievably good. So I know what you mean about something sounding odd, but the taste/texture just work perfectly.