🇩🇴 Dominican RepublicCatalog recipe · Samaná
Thin discs of simple dough rolled tissue-thin and deep-fried until they blister and crackle — the beachside snack every boardwalk cart sells hot from the oil.
For 6 servings.
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Whisk the flour, baking powder and a pinch of salt, then rub in the butter until crumbly.
Add the milk gradually and knead into a smooth, firm dough; rest 10 minutes.
Divide into 6 balls and roll each one out paper-thin.
💡 Yaniqueques live on a fragile, blistering crackle — a thick disc fries into bread instead of a chip.
Fry each disc in the hot oil, pressing gently with a spatula so it puffs and blisters, until golden on both sides, about 2 minutes per side.
Drain on paper towels, salt while hot, and eat immediately.
Yaniqueques take their name and origin from English-speaking Caribbean laborers who brought 'journey cakes' to the Dominican coast in the early twentieth century, and the name drifted into Dominican Spanish along the way. The snack became a fixture of beach towns on the north coast, sold from roadside carts and dusted with salt.
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