Trinidadian Doubles

Ingredients

• For bara (flatbread):
• 3 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp turmeric
• 1 tsp salt
• 1 1/4 cups warm water
• Oil for frying
• For channa (chickpeas):
• 2 cans (15 oz each) chickpeas, drained
• 2 tbsp curry powder
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 scotch bonnet pepper, whole
• 2 cups water
• Salt to taste
• Tamarind sauce and pepper sauce for serving

Look for Prairie-grown chickpeas and Canadian-milled flour. Tamarind and tropical spices may be imported; check labels.

Method

1. For bara: mix flour, yeast, sugar, turmeric, and salt.
2. Add warm water gradually, kneading into soft dough.
3. Cover, let rise 1.5 hours until doubled.
4. For channa: sauté onion and garlic in oil.
5. Add curry powder and cumin, toast 1 minute.
6. Add chickpeas, water, and whole scotch bonnet.
7. Simmer 20 minutes, mashing some chickpeas to thicken.
8. Season with salt, remove pepper.
9. Divide bara dough into 16 balls.
10. Roll each into 4-inch circles.
11. Fry in hot oil until puffed and golden, about 1 minute per side.
12. To serve: place channa between two bara.
13. Top with tamarind sauce, pepper sauce, and cucumber.