Dominican Yaniqueques (Yaniqueque)

Name: Dominican Yaniqueques (Yaniqueque)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Dominican Republic
Ingredients: 3 cups (375 g) all-purpose flour; 1 teaspoon (6 g) salt; 1 tablespoon (12 g) sugar; 2 teaspoons (8 g) baking powder; 3 tablespoons (45 ml) vegetable oil; ¾ cup (180 ml) warm water; Vegetable oil for frying (about 4 cups / 1 liter)

Yaniqueque Say it: yah-nee-KEH-keh

By the Passport Plate editors. Published November 13, 2026.

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Yaniqueques are crispy, golden flatbreads beloved as a street-food snack throughout the Dominican Republic, especially in the Santo Domingo Province. They trace their roots to the English johnnycakes brought by migrants from the nearby Caribbean islands. Made from a simple dough of flour, water, salt and a touch of sugar, they are deep-fried until bubbly and crisp. Their savory-sweet flavor and satisfying crunch make them perfect for breakfast or as an anytime treat, often sold warm from food trucks and beach vendors.

Dominican Yaniqueques (Yaniqueque)

Yaniqueque

Pronounced yah-nee-KEH-keh

Serves: 6
Prep: 25 min
Cook: 20 min
Total: 45 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

6 servings

3 cups (375 g)375 g (3 cups) all-purpose flour
1 teaspoon (6 g)6 g (1 teaspoon) salt
1 tablespoon (12 g)12 g (1 tablespoon) sugar
2 teaspoons (8 g)8 g (2 teaspoons) baking powder
3 tablespoons (45 ml)45 ml (3 tablespoons) vegetable oil
¾ cup (180 ml)180 ml (¾ cup) warm water
Vegetable oil for frying (about 4 cups / 1 liter)

Method

In a large mixing bowl, whisk together the flour, salt, sugar, and baking powder.
Add the 3 tablespoons of vegetable oil and warm water. Mix with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic. The dough should feel soft but not sticky.
Divide the dough into 6 equal pieces and roll each into a ball. Cover with a clean kitchen towel and let rest for 15 minutes.
On a lightly floured surface, roll each ball into a thin circle about 7 inches (18 cm) across and ⅛ inch (3 mm) thick. Prick the surface several times with a fork to prevent large air pockets.
Pour oil into a large deep skillet or Dutch oven until it is about 1½ inches (4 cm) deep. Heat over medium-high until it reaches 350°F (175°C).
Carefully slide one yaniqueque into the hot oil. Fry for 1–2 minutes per side until it puffs, turns golden brown, and the edges look crisp.
Remove with tongs or a slotted spoon and drain on paper towels. Repeat with the remaining yaniqueques, adjusting the heat to keep the oil temperature steady.
Serve immediately while still warm and crunchy.

Regional variants

Some families add a pinch of anise seeds to the dough for a subtle licorice note, while modern versions occasionally include grated cheese or garlic powder for a savory twist.

Cook's notes

For extra crispiness, roll the dough as thinly as possible without tearing it.
If the oil is too hot the yaniqueques will brown too quickly without cooking through; test the temperature with a small piece of dough first.
Leftover dough can be refrigerated up to one day; bring to room temperature before rolling.

Serve with

Hot coffee, chocolate milk, or fresh mango slices; also delicious with fried salami or eggs for a full Dominican breakfast.

Make ahead and storage

Best eaten fresh. Reheat in a 375°F (190°C) oven for 5 minutes to restore crispness.

Dominican Yaniqueques (Yaniqueque)