The secret to the crispiness of Yaniqueques is thinly rolling out the dough and using a small amount of baking soda, which helps it puff up when frying. They are traditionally served with a pinch of salt and often with slices of fresh Queso Frito or Queso de Freír cheese, or dipped in hot chocolate for breakfast.
The dough must be smooth and pliable after kneading, but not overly sticky. If the dough tears, it probably needs a longer rest or a few more drops of water.
Instructions
Step 1: Preparing the Dough
In a large bowl, mix the flour, salt, and baking soda.
Add 2 Tbsp of oil (or melted butter) and mix with your hands until the mixture resembles coarse crumbs.
Gradually pour in the warm water and knead. Start with 3/4 cup and add water by the tablespoon until the dough comes together into a smooth, elastic ball that doesn't stick to your hands. Knead for about 5-7 minutes.
Cover the dough with a cloth or wrap it in plastic wrap and let it rest on the counter for at least 15 minutes (or up to 30 minutes).
Step 2: Shaping
Divide the dough into 8-10 equal balls. Lightly dust the work surface with flour.
Roll each ball into a very thin disc, as thin as paper (about 1-2 mm). You can use a rolling pin or just your hands.
Optional: Make 2-3 pricks in the center of each disc with a fork, or a small cut with a knife. This helps the dough puff up and stay crispy, but you can also leave it without cuts for a flatter disk.
Step 3: Frying
Heat the oil in a large skillet or pot over medium-high heat (approximately 185 °C (365 °F)). The oil is ready when a small piece of dough immediately floats and bubbles.
Fry the Yaniqueques one at a time or in small batches (3-4 at once) to avoid overcrowding the pan.
Fry for 1-2 minutes until the disc puffs up and starts to turn golden. Flip and fry the other side until it is evenly golden brown and crispy.
Remove the Yaniqueques with a slotted spoon and place them on a plate lined with a paper towel to remove excess oil.
Step 4: Serving
Serve the Yaniqueques immediately, preferably sprinkled with a little extra salt. They are traditionally served with Queso Frito cheese or simply with coffee or fresh juice for breakfast. They are also excellent as a side dish for stews.
