Cookbook:Doubles (Trinidadian Bread with Curried Chickpeas)

Doubles (Trinidadian Bread with Curried Chickpeas)
Category	Caribbean recipes
Servings	8
Time	2 hours 45 minutes
Difficulty

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Ingredients

Ingredient	Count	Volume	Weight	Baker's %
Dough
Flour		2 cups	250 g	100%
Salt		½ tsp	3 g	1.2%
Turmeric powder		1 tsp	3 g	1.2%
Ground cumin		½ tsp	1.1 g	0.44%
Sugar		½ tsp	2.1 g	0.84%
Instant yeast		1 tsp	4 g	1.6%
Water			175 g	70%
Total			438 g	175%
Chickpeas
Chickpeas (channa), soaked 8 hours			226.8 g (½ lb)	n/a
Vegetable oil		1 tbsp	13.6 g	n/a
Minced garlic	3 cloves		9 g	n/a
Onion, sliced	1 ea.		110 g	n/a
Curry powder		2 tbsp	12.6 g	n/a
Water		1 ¼ cups	296.25 g	n/a
Cumin powder	1 pinch		0.14 g	n/a
Salt		1 tsp	6 g	n/a
Pepper
Other
Oil for frying		1 cup	218 g	n/a
Hot pepper to taste
Mango chutney to taste

Procedure

1. In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.
2. Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours.
3. Boil soaked chickpeas in salted water until tender. Drain well.
4. Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with ¼ cup (60 ml) water; sauté for a few minutes.
5. Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper.
6. Cover, lower heat and simmer until peas are soft; add more water if necessary. When chickpeas are finished they should be soft and moist; adjust seasoning.
7. Punch down dough and allow to relax for 15 minutes.
8. To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4–5 inches in diameter; use water to moisten palms of hands.
9. Fry a few baras at a time in hot oil; turn once and drain on kitchen paper.
10. Make a sandwich by placing 2 tablespoons of cooked chickpeas between 2 baras.
11. Add pepper sauce and mango chutney to taste.