Doubles
For the flatbread:
In a large bowl, combine the flour, curry powder or turmeric, and cumin.
In a separate small bowl, mix the yeast, sugar, and warm water. Set aside for about 5 minutes, until it foams.
Add the yeast mixture to the spiced flour mixture and enough additional water to form a slightly firm dough. Cover with a damp cloth and place in a warm place to rise until doubled in volume, about 60 to 90 minutes. Meanwhile, prepare the chickpea filling.
After the dough has risen, punch down and then allow to rest for 10 minutes. Then dampen hands with water or oil and pull off tablespoon sized pieces of dough and roll into 4 1/2 inch rounds. Repeat until you have used up all the dough and have an even number of rounds.
Heat oil in a deep frying pan over medium high heat (should be about 3 inches deep). When oil is ready, fry the flatbreads until puffed and golden, about 15 to 30 seconds on each side. Drain on paper towels or a wire rack.
For the curried chickpea filling:
Warm a large frying pan or skillet, add oil, and warm until shimmery.
Add garlic, onion, and the curry mixture and sauté for a few minutes.
Add garlic, onion, and the curry mixture and sauté for a few minutes.
Add the drained chickpeas and stir to coat with the spice mixture and cook for another five minutes.
Add cumin, salt, pepper, and 1 cup of water and stir. Then lower heat and simmer for 30 minutes, covered, until the chickpeas are very soft. There should still be sauce. If not, reconstitute with enough water to form a medium-thick sauce. Add pepper sauce and stir.
Finally, assemble your doubles by placing one bara on a plate, spooning one tablespoon of the chickpea filling on it, topping with additional condiments as desired.
Ingredients
Directions
For the flatbread:
In a large bowl, combine the flour, curry powder or turmeric, and cumin.
In a separate small bowl, mix the yeast, sugar, and warm water. Set aside for about 5 minutes, until it foams.
Add the yeast mixture to the spiced flour mixture and enough additional water to form a slightly firm dough. Cover with a damp cloth and place in a warm place to rise until doubled in volume, about 60 to 90 minutes. Meanwhile, prepare the chickpea filling.
After the dough has risen, punch down and then allow to rest for 10 minutes. Then dampen hands with water or oil and pull off tablespoon sized pieces of dough and roll into 4 1/2 inch rounds. Repeat until you have used up all the dough and have an even number of rounds.
Heat oil in a deep frying pan over medium high heat (should be about 3 inches deep). When oil is ready, fry the flatbreads until puffed and golden, about 15 to 30 seconds on each side. Drain on paper towels or a wire rack.
For the curried chickpea filling:
Warm a large frying pan or skillet, add oil, and warm until shimmery.
Add garlic, onion, and the curry mixture and sauté for a few minutes.
Add garlic, onion, and the curry mixture and sauté for a few minutes.
Add the drained chickpeas and stir to coat with the spice mixture and cook for another five minutes.
Add cumin, salt, pepper, and 1 cup of water and stir. Then lower heat and simmer for 30 minutes, covered, until the chickpeas are very soft. There should still be sauce. If not, reconstitute with enough water to form a medium-thick sauce. Add pepper sauce and stir.
Finally, assemble your doubles by placing one bara on a plate, spooning one tablespoon of the chickpea filling on it, topping with additional condiments as desired.
