Classic Trinidad Doubles

Ingredients

• All-purpose flour2 cups
• Semolina flour1/4 cup
• Active dry yeast1 teaspoon
• Turmeric powder1 teaspoon
• Salt1 teaspoon
• Sugar1 teaspoon
• Vegetable oil1/4 cup
• Waterapprox. 3/4 cup
• Chickpeas (channa)2 cups (cooked)
• Onion1 medium
• Garlic3 cloves
• Ginger1 inch piece
• Curry powder (Trinidad style)2 tablespoons
• Cumin powder1 teaspoon
• Coriander powder1 teaspoon
• Scotch bonnet pepper1/2 to 1
• Tamarind paste2 tablespoons
• Fresh cilantro1/4 cup
• Vegetable oil for fryingsufficient

Steps

1. 1

   For the Bara: In a bowl, combine all-purpose flour, semolina flour, yeast, turmeric, salt, and sugar. Gradually add warm water and vegetable oil to form a soft, pliable dough. Knead for 5-7 minutes until smooth. Cover and let rise in a warm place for 1 hour.

2. 2

   For the Channa Filling: Sauté finely chopped onion, garlic, and ginger in a little oil until fragrant. Add curry powder, cumin, and coriander powder, stirring for 1 minute. Add cooked chickpeas and enough water to create a thick curry. Simmer until the chickpeas are tender and the sauce has thickened. Season with salt. Stir in chopped scotch bonnet pepper (to taste) and tamarind paste.

3. 3

   Divide the dough into 8 equal portions. Roll each portion into a thin, round flatbread (about 6 inches in diameter).

4. 4

   Heat a generous amount of vegetable oil in a deep pan or wok over medium-high heat. Carefully fry each flatbread, one at a time, for about 1-2 minutes per side, until puffed up and golden brown. Drain on paper towels.

5. 5

   To assemble, take one bara, spoon a generous amount of channa filling onto one half, then top with another bara. Serve immediately with optional chutneys and pepper sauce.