¼cupof flour for working the dough and sprinkling on the counter.(you might not use all)
2cupsof vegetable oil for frying
½teaspoonof coarse sea salt for sprinkling.
Mix dry ingredients: Mix the flour, baking powder, baking soda, and salt.
Make the dough: Mix flour with water and the oil for the dough and mix in. Work the dough on a lightly floured surface until everything is well mixed. 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.Let dough rest for 10 min covered in plastic film.
Roll out the dough: Divide the dough into 8 portions, and extend each with a rolling pin on a lightly floured surface until it is very thin, nearly translucent. The thinner it is, the crispier it will be. 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 adn knife, this is optional.Cut a couple of small slits into the dough circles two 1-inch [2.5 cm] using a paring knife. If the circles are a bit misshapen when you lift them, don't worry, that's how they look when you buy from street vendors.
Frying the yaniqueques: Heat oil over medium-high heat (350 ºF [175 ºF]). 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.
Serving: Sprinkle with sea salt to taste and serve.
How to make Yaniqueques
Yaniqueques come in all sizes, from the LPs (those were some big disks which were popular before cassettes and CDs, for you whippersnappers) to little ones served with chocolate de agua for breakfast.Make yours in whichever size you like. I prefer mine about 4" [2.5 cm] in diameter as they are easier to handle.