Doubles (Chickpea Curry Flatbreads)

Ingredients

• 2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Yeast
• 0.5 teaspoon Salt
• 1 cup Warm Water
• 4 tablespoons Vegetable Oil
• 2 cups Chickpeas
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Curry Powder
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.5 small Scotch Bonnet Pepper
• 1 cup Water
• 1 tablespoon Amchar Masala
• 2 tablespoons Tamarind Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine the 2 cups All-Purpose Flour, 1 teaspoon Baking Powder, 0.5 teaspoon Turmeric Powder, 1 teaspoon Yeast, and 0.5 teaspoon Salt in a large bowl. Gradually add the 1 cup Warm Water, mixing with a spoon or your hands until a soft, shaggy dough forms. Transfer the dough to a clean surface and knead for 5 to 7 minutes until it becomes smooth and elastic. Add 2 tablespoons of the 4 tablespoons Vegetable Oil to the dough and knead until the oil is fully incorporated and the dough is no longer sticky. Place the dough back into the large bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 1 hour to allow the yeast to activate and the dough to rise, becoming light and airy.
2. 2While the dough rests, prepare the curried chickpeas. Dice the 1 medium Onion into 0.635 cm (0.6 cm) pieces and mince the 3 cloves Garlic finely. Heat the remaining 2 tablespoons of the 4 tablespoons Vegetable Oil in a large heavy-bottomed pot or Dutch oven over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the diced 1 medium Onion and minced 3 cloves Garlic; sauté for 5 to 7 minutes, stirring occasionally, until the onion is translucent and softened. Stir in the 2 tablespoons Curry Powder, 1 teaspoon Cumin, and 1 teaspoon Coriander, cooking for 1 to 2 minutes, stirring constantly, until the spices are fragrant and lightly toasted.
3. 3Add the 2 cups Chickpeas and the 0.5 small Scotch Bonnet Pepper to the pot, then pour in the 1 cup Water. Bring the mixture to a boil over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Once boiling, reduce the heat to low (approximately 93.33-107.2°C / 93-107°C), cover the pot, and simmer for 30 minutes, or until the sauce has thickened and the chickpeas are very tender. Stir in the 1 tablespoon Amchar Masala. You may remove the 0.5 small Scotch Bonnet Pepper at this point if you prefer a milder flavor.
4. 4Once the dough has rested, gently punch it down and transfer it to a clean surface. Divide the dough into 8 equal pieces. Roll each piece into a thin circle, approximately 15.24-20.32 cm (15 to 20 cm) in diameter and about 0.3175 cm (0.3 cm) thick. Heat a griddle or a large 25.4-30.48 cm (25-30 cm) skillet over medium heat (approximately 162.8-176.7°C / 163-177°C). Place one rolled dough circle onto the hot griddle and cook for 1 to 2 minutes per side, until the bara puffs up and develops light golden-brown spots. Repeat with the remaining dough circles.
5. 5To assemble the doubles, place a generous spoonful of the warm curried chickpeas onto one bara. Top with a second bara, creating a sandwich. Drizzle each double with 2 tablespoons Tamarind Sauce before serving immediately.

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