Trinidadian Doubles

Crispy fried flatbreads stuffed with spiced chickpeas create Trinidad's beloved street food breakfast—golden, pillowy, and bursting with warm cumin and turmeric flavors. The contrast between the crunchy exterior and soft, savory filling makes every bite deeply satisfying. Make this weekend breakfast or quick weeknight dinner when you want something hearty and utterly delicious.

Ingredients

2 cups all-purpose flour

1 tsp instant yeast

1/2 tsp turmeric powder

1/2 tsp ground cumin

1 tsp sugar

1/2 tsp salt

3/4 cup warm water

2 tbsp vegetable oil plus more for frying

2 cans (15 oz each) chickpeas, drained and rinsed

1 medium onion, finely diced

4 cloves garlic, minced

1 tbsp curry powder

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp turmeric powder

1 Scotch bonnet pepper, seeded and minced

1 cup water

1 tbsp chadon beni (culantro) or cilantro, chopped

Salt to taste

Tamarind chutney for serving

Cucumber chutney for serving

Pepper sauce for serving

Instructions

Make the bara dough by combining flour, yeast, turmeric, cumin, sugar, and salt in a large bowl. Add warm water and 2 tablespoons oil, mixing until a soft, slightly sticky dough forms. Knead for 5 minutes until smooth. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled.

Prepare the channa by heating 2 tablespoons oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes. Add garlic, curry powder, cumin, coriander, turmeric, and Scotch bonnet pepper. Cook for 2 minutes until fragrant.

Add chickpeas and water to the pot. Bring to a simmer and cook for 20-25 minutes, mashing some chickpeas against the side of the pot to thicken the curry. The mixture should be saucy but not watery. Stir in chadon beni and season with salt. Keep warm.

Divide the risen dough into 16 equal pieces and roll into balls. On an oiled surface, flatten each ball into a thin 4-inch disc using your palms or a rolling pin.

Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F. Carefully slide bara discs into the hot oil, one or two at a time. Fry for 30-45 seconds per side until puffed and golden. Drain on paper towels.

Assemble doubles by placing two bara slightly overlapping on wax paper or a plate. Spoon generous amounts of warm channa on top. Drizzle with tamarind chutney, cucumber chutney, and pepper sauce to taste. Fold gently and serve immediately.