Yaniqueques are deep fried bread of Dominican Republic. You can find this very famous bread in beaches and they are said to be made with beach water. As with most of the recipes, every household has its unique version. Some use butter or oil, some use eggs and some make them just plain. They are also either made soft and fluffy or nice and crisp, all depends on individual taste. The breads are usually served for breakfast with a cup of coffee or hot chocolate. Some prefer to have it with salami and beer. I even read someone’s comment on a blog that they prefer it with condensed milk drizzled on top. So enjoy it however you like.
As my daughter loves crispy breads, I made the yaniqueque thin and deep fried it extra to make it crisp. As there was butter in the dough, it turned out so flaky and Sruti felt like it was like eating puffs. But making this took just 15 minutes apart from the 15 minutes resting time for the dough. I made this for her lunch on a holiday as usual and she enjoyed it to the core. As you have seen, this entire theme was done only on holidays because I planned everything for her lunch. So it took nearly 6 months to complete the list. But it was such a wonderful thing to do.
Makes 5 Breads
All Purpose Flour / Maida – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/2 tsp
Butter – 2 tbs
Water As Needed
Oil For Deep Frying
In a bowl mix together flour, salt, baking powder and butter.
Add enough water to make a firm dough.
Cover and set aside for 15 minutes.
Knead the dough for a minute and divide it into five equal portions.
Roll each ball into a thin disc and with fork, make indentations along the edge.
For the inside, you can either prick all over with fork or with a knife make three slits.
Deep fry the breads until brown and crisp.
Serve it hot.
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