Trinidad Doubles

For the Bara (Flatbread)

• • 3 cups all-purpose flour
• • 1 tbsp instant yeast
• • 2 tsp turmeric powder
• • 1 tsp ground cumin
• • 1 tsp salt
• • 1 tsp sugar
• • 1/2 tsp baking powder
• • 1 1/2 cups warm water
• • Vegetable oil for frying

For the Chana (Curried Chickpeas)

• • 2 cans (15 oz each) chickpeas, drained
• • 2 tbsp vegetable oil
• • 1 onion, finely chopped
• • 4 cloves garlic, minced
• • 2 tbsp curry powder (Trinidad-style)
• • 1 tsp ground cumin
• • 1 tsp turmeric
• • 1/2 tsp ground ginger
• • 2 cups water
• • 1 scotch bonnet pepper (whole)
• • Salt to taste

Toppings

• • Tamarind chutney
• • Cucumber chutney
• • Hot pepper sauce
• • Mango chutney

Instructions

1. 1. Make bara dough: Mix flour, yeast, turmeric, cumin, salt, sugar, and baking powder. Add warm water gradually and knead into a soft, sticky dough.
2. 2. Cover and let rise in a warm place for 1-1.5 hours until doubled.
3. 3. Make chana: Heat oil in a pot, sauté onion and garlic until soft. Add curry powder, cumin, turmeric, and ginger. Cook for 2 minutes until fragrant.
4. 4. Add chickpeas, water, and whole scotch bonnet. Simmer for 20-30 minutes until chickpeas are soft and sauce thickens. Remove pepper. Partially mash some chickpeas for a creamy texture.
5. 5. Fry bara: Heat 2 inches of oil in a deep pan to 350°F. With wet hands, pinch off golf ball-sized dough pieces.
6. 6. Flatten each into a 4-inch disc. Fry 1-2 at a time for about 1 minute per side until golden and puffed. Drain on paper towels.
7. 7. Assemble doubles: Place one bara on a plate, spoon chana generously on top, drizzle with tamarind and cucumber chutney, add hot sauce if desired, then top with second bara.
8. 8. Serve immediately while warm—they're messy, so lean over and enjoy!