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1
Mix and rest the dough
20 minutes
Room temperature (about 22°C / 72°F)
Whisk the flour, baking powder and salt in a large bowl. Rub in the 3 tablespoons of oil with your fingertips until the mixture looks like fine crumbs. Add the lukewarm water a splash at a time, mixing with a spatula and then your hands, until a firm, smooth dough forms — you may not need all the water. Knead for 1–2 minutes, just until smooth, cover with a cloth and rest for 15 minutes.
The dough should be firm and not sticky; if it sticks to your hands, dust them with a little flour rather than adding more water.
Done when: Dough is smooth, firm and no longer sticky; it holds its shape when pressed.
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2
Roll the rounds paper-thin
10 minutes
Room temperature (about 22°C / 72°F)
Divide the dough into 12 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball out into a rough circle about 15–20 cm across, as thin as you can — nearly translucent. Cut two or three short slits in the centre of each disc so it stays flat instead of puffing up like a balloon.
Thin is everything: a thick round fries up soft and doughy, while a thin one turns golden, blistered and crackle-crisp.
Done when: Each disc is thin enough to see the work surface faintly through it, with slits cut in the middle.
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3
Heat the oil
5 minutes
175°C (350°F)
Pour the frying oil into a wide, deep skillet to a depth of about 2 cm and heat over medium-high heat until it reaches 175°C (350°F). Test with a scrap of dough: it should sizzle and float to the surface at once. If the oil is cooler than this, the yaniqueques soak up oil and turn greasy.
Use a thermometer if you have one; oil that is too hot browns the outside before the inside crisps.
Done when: A scrap of dough sizzles and floats immediately; the oil shimmers but does not smoke.
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4
Fry one at a time until golden and blistered
10 minutes
175°C (350°F)
Slide one disc into the hot oil and fry for about 1–2 minutes on the first side, then turn with tongs and fry 1–2 minutes more, until golden brown and blistered all over. Lift out, let the oil drip off for a few seconds, and drain on paper towels. Repeat with the remaining discs, one at a time, letting the oil come back to 175°C (350°F) between batches.
Do not crowd the pan: frying one at a time keeps the oil hot, which is what makes the yaniqueques crisp instead of soggy.
Done when: Golden brown with darker blistered bubbles, crisp to the touch, and no pale soft patches.
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5
Salt and serve warm
5 minutes
Serve warm (about 60°C / 140°F)
While the yaniqueques are still hot, sprinkle them lightly with the coarse sea salt. Serve at once, while they are at their crispest, plain or with fried fish, fried salami or cheese. They are best eaten the same day, straight from the pan.
Salt them hot so the crystals stick; once they cool, the salt just falls off.
Done when: Yaniqueques are crisp, lightly salted and still warm when served.
auto_awesome Finishing Touches & Plating
Serve the yaniqueques hot and crisp, sprinkled with coarse salt, on their own or beside fried fish or salami. Eat them the same day — they lose their crackle as they sit.
Dominican Republic
3h 15m
