Table for TwoDoubles
Trinidad's beloved breakfast: two soft, fried turmeric flatbreads (bara) filled with curried chickpeas and chutneys.
Photo: Grueslayer / Wikimedia Commons (CC BY-SA 4.0)
⏱ 60 min📶 Medium👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Flour, 250 g
- Instant yeast, 1 tsp
- Turmeric & ground cumin, ½ tsp each
- Warm water, about 160 ml
- Chickpeas, 1 can (400 g), drained
- Onion, 1 small, chopped
- Garlic, 2 cloves
- Curry powder, 1 tbsp
- Tamarind chutney & hot pepper sauce, to serve
- Cucumber chutney or slices, to serve
- Oil, for frying
Steps
- Mix the flour, yeast, turmeric, cumin, salt and water into a soft, sticky dough; rest for 1 hour.
- Fry the onion and garlic with the curry powder, add the chickpeas and 200 ml water, and simmer until soft and saucy; mash a few.
- Oil your hands, pull off small balls of dough and pat them into thin rounds.
- Fry for 20–30 seconds per side until puffed but still soft.
- Put two bara together, top with chickpeas, chutneys and pepper sauce, and fold.
Cook it together: One makes the channa, the other stretches and fries the bara — then build your doubles 'slight pepper' or 'heavy'.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
Or roll a random country and let the dice pick tonight's dinner.
