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Yaniqueque (Johnny Cakes)

Yaniqueque (Johnny Cakes) is a traditional Dominican (from the Dominican Republic) recipe for a classic flatbread made from wheat flour that's fried to cook. The full recipe is presented here and I hope you enjoy this classic Dominican Republic version of: Johnny Cakes (Yaniqueque).

prep time

15 minutes

cook time

10 minutes

Total Time:

25 minutes

Makes:

6

Rating:

Tags : Vegetarian RecipesBread RecipesDominican-republic Recipes

Yaniqueque are the Dominican version of the flatbreads known elsewhere in the Caribbean and Americas as also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread Yaniqueque were purportedly brought over to the island in the nineteenth century by English-speaking migrants from the Leser Antilles brought over to work the sugarcane on the island. Though typically made from maize flour, in the Dominican Republic they are prepared from wheat flour.

Ingredients:

250g plain (all-purpose) flour, plus ¼ extra cup for working the dough and sprinkling on the counter(you might not use all)
¼ tsp baking powder
¼ tsp baking soda
1 tsp salt
125ml water
3 tbsp vegetable oil, for the dough, can be the same type as below
500ml oil for frying
½ tsp coarse sea salt, for sprinkling

Method:

In a bowl, mix together the flour, baking powder, baking soda, and salt. From a well in the centre then add the water and oil. Work the flour into the liquid ingredients then bring everything together as a dough.

Turn the resultant dough out onto a lightly-floured work surface and knead until smooth and elastic. You may need to add some flour if it is too sticky or a little bit of water if it is too dry. Don't knead the dough more than absolutely necessary to combine all the ingredients.

Shape the dough into a ball, cover with clingfilm (plastic wrap) then set aside to rest for 10 minutes.

After this time, divide the dough into 8 portions, then roll each one out on a lightly-floured work surface with a rolling pin until it is very thin; nearly translucent. The thinner it is, the crispier it will be when cooked.

If the dough is sticking, dust with flour as it becomes necessary. For better looking yaniqueques, you may cut them into perfect circles using an empanada cutter, or a cup and knife (but this is optional; I like mine a little rustic).

Cut a couple of small slits into the dough circles, two 3cm long ones, using a paring knife. If the circles are a bit misshapen when you lift them, don't worry, that's just how they look when you buy from street vendors.

Heat oil over medium-high heat (175ºC). Fry the circles of dough, turning them halfway until they turn golden brown on both sides, rest on a paper towel to absorb excess oil.

Sprinkle with sea salt to taste and serve.