Yaniqueques

Name: Yaniqueques
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 2 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 1 tbsp vegetable oil; 2/3 cup warm water; 2 cups vegetable oil for frying

Crispy fried Dominican dough rounds seasoned with salt. They are a popular beachside street food served hot and crunchy.

30 minEasyServes 4280 cal/serving

DominicanAppetizerStovetopVeganVegetarianHalal-friendlyDairy-FreeEgg-FreeNut-FreeSoy-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp vegetable oil
2/3 cup warm water
2 cups vegetable oil for frying

Instructions

1

In a large bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt.
2

Add 1 tbsp vegetable oil and slowly mix in 2/3 cup warm water until a smooth dough forms.
3

Knead dough on a lightly floured surface for 3 minutes, then divide into 4 equal balls and let rest for 10 minutes.
4

Roll each ball into a thin disk, poking a few small slits in the center of each disk.
5

Heat 2 cups vegetable oil for frying in a deep skillet over medium-high heat until shimmering.
6

Fry each disk for 2 to 3 minutes per side until golden brown and crispy, then drain on paper towels.

Questions

Can I make Yaniqueques gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Yaniqueques keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Yaniqueques?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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