Trinidadian doubles

Name: Trinidadian doubles
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 -6
Ingredients: 6 tablespoon water; 1 teaspoon instant yeast; ½ teaspoon sugar; 2 cups all purpose flour; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon Turmeric; 1 tablespoon vegetable oil; 2 cloves garlic; 1 onion; 2 teaspoon curry powder; ¼ teaspoon allspice; ¼ teaspoon smoked paprika; ½ teaspoon cumin; ½ cup water; 15.5oz chickpeas

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 -6
Calories
287 kcal
Course
Snacks
Cuisine
Caribbean

Trinidadian doubles

Sasha Velasquez

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Quick curried chickpeas and a gently spiced flatbread make for a tasty snack.

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Ingredients

Servings

For the flatbread

6 tablespoon water warm, 90ml, ¼c plus 2tbsp
1 teaspoon instant yeast fast acting yeast
½ teaspoon sugar
2 cups all purpose flour 280g plain flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon Turmeric

For the chickpea curry

1 tablespoon vegetable oil
2 cloves garlic large
1 onion medium, finely diced
2 teaspoon curry powder
¼ teaspoon allspice
¼ teaspoon smoked paprika
½ teaspoon cumin
½ cup water 120ml
15.5oz chickpeas 1x 15.5oz/440g can

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Instructions

Sprinkle the yeast over the warm water, add the sugar and mix all together so the sugar and yeast dissolve. Leave to start activating around 3-5min while you measure out and mix together the remaining dry ingredients - flour, salt, pepper and turmeric.
Add the yeast liquid to the seasoned flour and mix until well combined.
Tip the dough onto a lightly floured surface and knead just a couple minutes to stretch the gluten a bit. Form the dough into a ball and put in a clean, lightly oiled bowl. Cover and set aside in a warm place for around an hour to hour and a half, until it has doubled in size.
Meanwhile, make the curry. Warm the oil in a small pan over a medium heat and add the garlic and onion. Cook, stirring now and then, until they are softened, around 3-5min. Add the curry powder, allspice, paprika and cumin, stir and cook a minute then add the water and chickpeas. Bring to a simmer, reduce the heat, cover and simmer for around 20min.
Preheat the oven to 425F/220C and line a large baking sheet/tray.
Once the dough has risen, knock it back (prod it with your fingers to get air out) then divide into around 6-8 pieces, each about the size of a walnut. Flatten each out into a thin circle. Transfer them to the lined tray and bake for around 8-10min until lightly brown.
Allow the flatbreads to cool slightly before topping or filling with the curry. Top with a little cucumber, chutney and/or hot sauce, as you prefer.

Notes

Note prep time does not allow for dough rising time.

Nutrition Information

Show Details

Calories 287kcal (14%) Carbohydrates 53g (18%) Protein 7g (14%) Fat 4g (6%) Saturated Fat 2g (10%) Sodium 298mg (12%) Potassium 143mg (4%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 60IU (1%) Vitamin C 2.5mg (3%) Calcium 23mg (2%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 287 kcal

% Daily Value*

Calories	287kcal	14%
Carbohydrates	53g	18%
Protein	7g	14%
Fat	4g	6%
Saturated Fat	2g	10%
Sodium	298mg	12%
Potassium	143mg	3%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	60IU	1%
Vitamin C	2.5mg	3%
Calcium	23mg	2%
Iron	3.7mg	21%