The history of how yaniqueque came to be is different from town to town, though we can safely say that it was brought over to the island during the middle passage. Having a few ties to its cornmeal cousin Johnny cake, this wheat dough was adapted to fit the cultural identity of the Dominican Republic. It is a very popular street food, served as a snack with ketchup or powdered sugar, or as an accompaniment to the ever so popular dish “la bandera,” which translates to “the flag” (rice, beans and chicken). Personally, I serve it in my dinner series Dōekï Dōekï as a base for a “Dominican tostada” of sorts, serving it with yummy cheese spread and seasonal fruit and honey. I can’t wait for you to learn how to make this classic.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 6 mini portions or 2 regular portions |
Ingredients
- 1 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 cup warm water
- 4 1/2 teaspoons safflower oil
Instructions
- Mix together the flour, salt, baking soda and baking powder in a medium bowl. Slowly add the water to hydrate the dough, mixing until a ball forms – the dough should not be sticky. Knead the dough until smooth, about 5 minutes. Let the dough rest for 15 to 20 minutes at room temperature covered with a kitchen towel.
- For regular-size yaniqueques, divide the dough in 2 and roll out on a floured surface to 1/4-inch-thick 5-inch rounds. For mini yaniqueques, divide the dough into 6 pieces and roll out to 1 1/2- to 2-inch rounds.
- Heat the oil in a medium pan to 350 degrees F. Fry the bread until golden brown and aerated, 3 to 4 minutes per side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 106 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 103 mg |