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

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 1/4-inch (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 300-325°F / 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 350-375°F / 175-190°C). Once boiling, reduce the heat to low (approximately 200-225°F / 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 6 to 8 inches (15 to 20 cm) in diameter and about 1/8 inch (0.3 cm) thick. Heat a griddle or a large 10-12 inch (25-30 cm) skillet over medium heat (approximately 325-350°F / 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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