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Dominican Yaniqueques

Dominican Yaniqueques
  • Prep 15 min
  • Total 25 min
  • Servings 8
Updated July 20, 2017


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 3/4 cup water


  • 1
    Sift flour, baking soda, and salt together.
  • 2
    Add melted butter and mix until well combine.
  • 3
    Add water, 1/4 cup at a time, until you achieve a dough that is easy to handle and not sticky.
  • 4
    Knead with your hands and form small balls of the same size (about eight).
  • 5
    Roll them out with a rolling pin on a floured surface, forming rough edge circles.
  • 6
    Pinch each dough circle with a fork on the center to allow the dough not to rise too much while frying.
  • 7
    Preheat oil over medium heat and, when the oil is hot, bring it down just a bit and fry the yaniqueques.
  • 8
    Once fried, place them on a platter lined with paper towel to absorb any excess oil and sprinkle them with salt.

  • You may vary the amount of water as you go and can adjust lightly with extra flour or water as needed to make sure your dough is not sticky.
  • If dough is sticking to rolling pin, form balls by rolling the dough between wax paper or between plastic wrap.

No nutrition information available for this recipe

  • Melissa Bailey Yaniqueques are a typical Dominican street food mostly sold in the beach area. They are a simple but deliciously crispy fried-dough snack loved by many. Dominicans enjoy them any time of the day and in many ways, like: topped with salt, drizzled with ketchup, plain with a cup of hot chocolate, sprinkled with cheese or folded almost like an empanada; and filled with cheese, meats and veggies. The traditional yaniqueque is flat, round, savory and big.
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