Bara Recipe Trinidad

TRINIDAD DOUBLES

Steps:

• In a medium bowl, add flour, baking powder, salt, yeast, turmeric and sugar.
• Add lukewarm water gradually and mix to form a very soft, slightlysticky dough. Do not over knead.
• Rub the dough with oil, cover and set aside to rest 1 hour (minimum) or until doubled(max 6 hrs or overnight). The longer it rests, the softer the bara--6 hours is perfect, but if you are in a hurry, 1 hr can work.
• Divide the dough into 16 balls. Cover and allow it to raise another hour or until doubled.
• Rub oil on a flat surface or plate. Place the dough on the oiled surface and flatten to a 6 inch round(oil hands as well) or almost transparent!! Make to your desired thickness and width--keeping in mind it puffs up as it cooks
• Meanwhile heat oil in a small pot over medium-high heat. When the oil is very hot, gently place dough in hot oil and fry on each side until cooked and golden brown--takes seconds if the oil is hot enough. Drain on the side of the pot, using the spoon.
• Place the fried dough (bara) in paper towel or clean kitchen towel, stacking them on each other as they are done frying. This will allow them to flatten, steam and give them the soft, chewy texture we all love--just like the doubles man's! Repeat with the remaining dough. Serve hot with Doubles channa(recipe below).
• Soak chickpeas overnight with 1/2 teaspoon baking soda. Drain and rinse with several changes of water. Drain again.
• In a pot, add about 6 cups of water and place over medium heat. Add channa, 1 teaspoon of salt, 1/2 teaspoon baking soda and stir to combine. Bring to a boil and scoop out any impurities that rise to the top. Adding more baking soda than this will give it a weird metallic--bakign powder taste.
• When chickpeas are tender, about 1 hour, add minced bandhania, minced garlic and turmeric and mix well. You can also add minced hot pepper.
• Continue to cook for 15-20 minutes or longer if required. During this time, with a wooden spoon, stir, moving back and forth motion to bring it to the right consistency. This will take several minutes for the channa to thicken, so be patient. Doubles will be ready soon!
• Taste for salt and add more if required. To finish, mix in bandhania, amchar massala or ground roasted cumin or a combination. Enjoy with the baras! Can be made ahead--a day before. Can be easily doubled.
• To make the cucumber chutney, mix all ingredients to combine. Taste and add salt and black pepper if required.
• To make the bandhania chutney, place all ingredients in a blender or food processor and pulse to combine. Add salt to your preference. You will need to add water if making it in a blender--just enough to combine,

DOUBLES

Steps:

• For the bara (or flatbread): Put the sugar and yeast in a medium bowl. Stir in the warm water and let it sit until bubbles begin to form, about 5 minutes.
• Stir to combine the flour, salt, cumin, black pepper and turmeric in a medium bowl. Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
• Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well. Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
• Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface. Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
• Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
• For the chickpeas: Meanwhile, heat the oil in a large skillet over low heat. Saute the onion, garlic, minced chile and a large pinch of kosher salt, about 10 minutes. Add the curry powder, allspice, cumin, nutmeg, paprika, black pepper, cayenne, bouillon cube, chickpeas and chicken broth. Bring to a simmer and cook until all the liquid has reduced, about 1 hour. Right before serving, season with salt and lime juice to taste.
• For the tamarind sauce: Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
• For the pepper sauce: Put the habaneros, garlic, white balsamic vinegar and a pinch of salt in a blender and puree until smooth.
• For the cilantro sauce: Add the cilantro, white balsamic vinegar, and salt to a blender and puree until smooth.
• For the garnish: Toss the cucumber and cilantro in a bowl with a pinch of salt.
• To assemble: Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little tamarind sauce, pepper sauce, cilantro sauce and grated cucumber and cilantro.

GLUTEN-FREE DOUBLES

Steps:

• In a bowl, add chickpea flour, all-purpose flour, yeast, coconut sugar, turmeric, and salt.
• Combine all dry ingredients using a whisk.
• This the help of your hands or spoon, then create a well in the middle of the bowl.
• Pour lukewarm water into the well and start adding dry ingredients into the water.
• Continue to knead the dough until you get a play dough-like texture or feel.
• Once the dough is ready, brush a little coconut oil over the dough surface. This way, it won't become crusty or sticky.
• Now, split the dough into 10 equal pieces.
• Place the pieces on a baking tray and again brush them with coconut oil.
• Grease the baking tray with coconut oil.
• Place each portion of dough on the baking tray keeping a distance of 2-3 inches.
• With the help of your fingers, push the dough to flatten it in a circular shape.
• Brush the flattened dough with coconut oil.
• Place the baking tray in a preheated oven at 400-degree F for 10 minutes, flipping the bara after 5 minutes so that it cooked nicely on the other side as well.
• To fry bara, place a large frying pan or skittle on the stove and pour vegetable oil in it.
• Dust the workstation with flour and place a dough piece on it.
• Using a rolling pin, flatten it so that it is about ¼ inches thick; you can also use your fingers.
• Once the oil is hot, place the flattened dough in it and fry it for about 5 minutes on both sides. You can flip it halfway for when it gets a golden brown color.
• Remove and place on the paper towel.
• In a saucepan. Heat coconut oil.
• Add onion and sauté for about 2 minutes.
• Add garlic, Ground Cumin, Curry Powder, and sauté for 30 seconds.
• Add chickpeas and mix well so that they are evenly coated in spice.
• Reduce the heat and pour the vegetable stock into it. Stir well.
• Let it simmer for about 5-7 minutes on low to medium heat.
• Add Chadon benni and let it cook for 5-7 more minutes.
• Using a masher, mash the chickpeas to create a thick sauce.
• Add cayenne pepper, salt and mix well.