Doubles (Curry Chickpeas and Spicy Flatbread) are the most famous of Trinidad’s street snacks or sandwiches. Spicy chickpeas sandwiched between deliciously chewy flatbread epitomize Trinidad and Tobago street food culture. And it’s my favorite Caribbean street food – hands down.
Spicy, messy, and sensational, this recipe is not your everyday sandwich. I don’t use sensational lightly, but when I do, it has to count for something. This sandwich, my friend, is not your everyday fare.
Once you taste this soul-satisfying goodness, you’ll crave it ALL the time. Where delicious ends, this sandwich begins. What I’m trying to say is that it goes beyond delicious!!!
Doubles: A One-of-a-Kind Treat
Why am I tempting you with so many pictures? Because I want you to try it. Doubles, in a nutshell, are curry chickpeas infused with aromatic spices sandwiched between two deep-fried, aromatic flatbreads (bara).
What makes it so amazing? Channa (curried chickpeas) creates the ideal filling between two bara (flatbread). Top it with optional hot sauce, grated cucumber, or chutney. The best part is you can customize them and make them as mild or spicy as your taste buds crave!
Recipe Ingredients
Here is my recreation of this sensational Trinidad sandwich with pantry staples. Loaded with tons of flavor but not too greasy. The wait is the hardest part.😉
- Homemade Flatbread Recipe – All-purpose flour is a traditional flatbread base. Cumin spices it up, and turmeric adds a gorgeous yellow. I prefer yeast flatbread, but for a quicker version, go with baking powder.
- Curry Spices – I used my channa aloo, chickpea curry, without the potatoes. Curry powder, onion, garlic, allspice, nutmeg, smoked paprika, thyme, cumin, and white pepper deliver the chickpeas’ signature flavor. A scotch bonnet pepper helps kick up the heat.
- Chickpeas – The base of the channa, chickpeas lend a nutty, slightly earthy flavor to the curry. Bouillon and broth
- Broth – Broth, water, or bouillon and water create a delectable sauce and more flavor.
How to Make Doubles
Flatbread (Bara)
- Combine – In a large bowl, combine all-purpose flour, salt, sugar, cumin, turmeric, and yeast. Mix thoroughly. (Photo 1)
- Make Dough – Add warm water a little at a time until you get the desired consistency – a soft, slightly sticky ball. If the dough is too sticky, oil your hands to prevent it from sticking. Knead for a minute or two. (Photo 2)
- Rise – Place dough in an oiled bowl. Set it in a warm area and let it rise and double in size—1-2 hours. Then punch it down. (Photos 3-4)
- Divide the dough into 18 or more medium-sized pieces. You can make them smaller for appetizers. (Photo 5)
- Roll – Place each piece on a cutting board or palm of your hand. If the dough ball is too sticky, oil both sides. Roll out flat and set aside or place directly in the frying pan. Repeat with the remainder of the dough. (Photo 6)
- Heat – In a large saucepan, heat oil over medium until the oil is about 350℉ (175℃).
- Cook – Fry for about 30 seconds or less on each side. The bara should puff up. Take it out of the oil with a large spoon or something similar. Place them on paper towels right away to soak up the excess oil. (Photos 7-8))
- Serve doubles by placing one bara on a plate, spooning one tablespoon of the chickpea filling on it, and topping desired condiments. Then top with another bara.
Chickpea Curry (Channa)
- Saute – While the bara dough rises, heat the oil in a large saucepan. Add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder. Stir occasionally for 2-3 minutes until onions are translucent. Add a bit of stock or water if necessary to prevent burning.
- Add – Next, add chickpeas, scotch bonnet, green onion, and broth. Bring to a boil and simmer until the sauce thickens (about 20 minutes). Throw in some parsley, and adjust salt and pepper to taste.
Recipe Variations
- Vegan – Replace the bouillon and broth with vegetable bouillon and broth for a filling vegan meal.
- Lemon – Top the doubles with a squeeze of lemon or lime juice.
- Open-Face – Although doubles use two flatbreads with the filling in the middle, you can top one bara for an open-face sandwich.
- Garnish – Optional toppings include chopped white onion, fresh cilantro, grated cucumber, pepper sauce, or green mango chutney.
- Meat Add-In – Add cooked chicken, duck, or shrimp for a complete meal.
Tips and Tricks
- Double dough should be soft and slightly sticky. If it’s too sticky, let it rest on the counter for about 10 minutes so it absorbs more water and is easier to handle.
- The flatbread fries quickly, so keep your eye on it while frying. If you prefer a more golden flatbread, fry it for 1-2 seconds more on each side.
- To get a beautiful golden-brown color on your flatbread, maintain a consistent oil temperature. You may need to lower the heat midway through cooking for the best results.
Make-Ahead Instructions
This recipe is a great make-ahead snack! You can make the bara dough the day before, allow it to rise on the counter for about an hour, and then refrigerate it. Then, remove it from the refrigerator and roll out the dough before frying.
You can also make the curry chickpeas ahead; it’s even tastier the next day. Prepare, refrigerate overnight, and reheat before serving. If they get a little dry while reheating, a splash of water or broth will fix it.
Serving and Storage Instructions
Soft bara is so good at room temperature, filled with warm chickpea curry, and topped with fresh condiments! To keep the flatbreads moist, line a pot or baking dish with paper towels and place the flatbreads inside while frying. Cover it with the lid while you finish frying the rest.
Store leftover flatbread and curry separately in the refrigerator for up to five days or freezer for 2-3 months.
Wrap the baras in a damp paper towel and microwave them for 15 seconds or warm them in the oven at 325℉ (160℃). The curry filling reheats fine in the microwave or stovetop.
What to Serve With Doubles
For a flavor-packed Caribbean spread, Jamaican beef patties, grilled jerk chicken tacos, and tropical guacamole are incredible. A glass of sorrel or mango lemonade is a refreshing drink.
More Tantalizing Curry Recipes to Try
- Ground Beef Curry
- Jamaican Curry Chicken
- Curry Beef Satay Skewers
- Lamb Curry Recipe
- Caribbean Curried Shrimp
Watch How to Make It
This blog post was originally published in April 2016 and has been updated with additional tips, new photos, and a video.
Doubles (Curry Chickpeas and Spicy Flatbread)
Ingredients
Spicy Flatbread (Bara)
- 3 cups flour
- 1 teaspoon cumin
- ½-1 teaspoon turmeric
- 2 teaspoons yeast (active or dry)
- ½ teaspoons salt
- ½ teaspoon white pepper
- 1¼ cups warm water or more (adjust amount to form soft dough)
- 1 tablespoon sugar
Curry chickpeas
- ¼-½ cup canola oil
- 2-3 tablespoon curry powder
- 1 large onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1½ teaspoons smoked paprika
- 2 teaspoons thyme (fresh or dried)
- 1 teaspoon cumin
- 1 teaspoon white pepper
- 2 15-ounce cans chickpeas, drained
- ½ tablespoon chicken bouillon powder (optional)
- 2 cups or more broth (or sub with water)
- ½-1 teaspoon cayenne (optional)
- 1 scotch bonnet or habanero pepper
- 2 green onions, chopped
- 2 tablespoons or more parsley, chopped
- salt to taste
Instructions
Bara (Spicy Flatbread)
- In a large bowl, combine all-purpose flour, yeast, salt, sugar, cumin, turmeric, and yeast. Mix well.
- Then add warm water a little at a time until you get to the desired consistency – it should be a soft ball. If the dough is too sticky, use some oil to prevent it from sticking to your hands. Knead for a minute or two.
- Place the dough in an oiled bowl and set it in a warm area. Let it rise until doubled in size (1- 2 hours). Punch it down.
- Divide it into 18 or more pieces. Eighteen balls make medium-sized flatbread, but you can make them smaller by dividing the dough into walnut-sized balls.
- Place a ball on a work surface or palm of your hand; if the dough is slightly sticky, oil both sides and roll it out flat. Set aside or place directly in the hot oil. Repeat with the remainder of the dough.
- In a large saucepan, heat vegetable oil on medium heat until it's about 350℉ (180℃).
- Fry for about 30 seconds or less on each side. The bara should puff up.
- Take it out of the oil with a large spoon or something similar. I usually place them on paper towels to soak up excess oil.
- Serve doubles by placing one bara on a plate, spooning one tablespoon of the chickpea filling, and topping desired condiments. You can top it with an additional bara.
Curry Chickpeas
- Heat a large saucepan with the oil, add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder, and stir occasionally for 2-3 minutes or until the onion is translucent.
- Add stock or water if needed to prevent burning.
- Next, add chickpeas, scotch bonnet pepper, green onion, and broth. Bring to a boil and let it simmer until the sauce thickens; it may take 20 minutes or more. Throw in some parsley, and adjust for salt, pepper, and stew consistency.
Tips & Notes:
- I used yeast as always because it imparts an additional boost of flavor; for a quicker version, go with baking powder.
- Double dough should be soft and slightly sticky. If it’s too sticky, let it rest on the counter for about 10 minutes so it absorbs more water and is easier to handle.
- The flatbread fries quickly, so keep your eye on it while frying. If you prefer a more golden flatbread, fry it for 1-2 seconds more on each side.
- Maintaining a consistent oil temperature to get a beautiful golden-brown color on your flatbread. You may need to lower the heat midway through cooking for the best results.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Shalizah says
Hi I’m from Trinidad. Doubles does not contain anything meat related like the chicken stock. Tamarind Sauce, Coconut Chutney, Cuchela and bandania also known as chadon benni sauce and pepper is very necessary since it is supposed to be spicy and savory dish that embraces all the flavours of the east indian culture. Just curry channa and barra is not doubles for all the foreign people. Things like nutmeg, allspice and cinnamon are never included in our curry dishes. This is a variation and should be stated.
DFS says
Is there a link to an authentic recipe?
Meena says
The author specifically indicated this is ‘her recreation’ of the recipe, which means the ingredients aren’t going to follow the original version 100%. That said, I made this dish the other day and it was absolutely tasty!!! Now I need to figure how to make all the delicious toppings…
Dan Hyde says
Well said. I’m not from Trinidad but visited there for a week. I’ve been to a lot of places in this world, as has as my wife, and neither of us has experienced better food than in Trinidad. These travels include Italy, Japan and several others that are known for their food. This recipe is ok but doesn’t come close to the doubles sold on the street corners of Trinidad….an amazing country with wonderful people. If you’ve never been there, you’ll never experience the true taste of a double. But this one isn’t too bad.
Jean-Marie Breslin says
I worked for BWIA for many years and had many friends make and bring me doubles! Well BWIA has been gone for years and I no longer live in Queens so my connections are gone. I would love to try your recipe. Can you tell me what brand or type of curry to use. I have made them before but think I used the wrong kind so I snapped that recipe and can’t wait to try yours.
ImmaculateBites says
I make my own curry. Check it out here https://www.africanbites.com/jamaican-curry-powder/. If you must I like chief brand,
Debra says
Hi there! Love your recipe, great wayto get kids to eat chickpeas! I will be making tjis again soon. Wanted to send a pic, but couldn’t find where I can send one. Thank you again for sharing your fantastic recipe! I will definitely check out your homemade curry.
Car Gam says
Jean-Marie,
Try Singh’s Roti Shop & Bar in Liberty Avenue in Jamaica Queens. they sell doubbles for $1 ea. and they are delicious.
Marty Embry says
Ok… Well, I made Doubles for the first time ever. This I definitely an awesome dish! The flat bread paired with the Chickpeas is a game changer for me. You can dress it up or dress it down and it’s going to be amazing. I made my own chicken stock and I think great stock makes the dish even better. My son is vegan so I made him a separate vegan dish. My family loves it both ways.
I’m glad that I found your recipe and site. Thank you for sharing!
You’re my new shero!
imma africanbites says
Awww. I’m loving that “shero” term. Thank you! I’m so happy your family loves it. 🙂
Vero says
You can’t dress up or dress down doubles, it’s simply two bars and chickpeas curried, no chicken stock or anything else we are not currying chicken here. Doubles is an authentic ethnic thing please do not destroy it. Thanks a lot.
Marty Embry says
I only recently heard about Doubles. Your recipe sounds great. I’m making it today! Stay tuned…
ImmaculateBites says
One of my favorites! Do let me know how it works out for you.
Marty Embry says
The Doubles were awesome! Everyone in my family LOVED them and my vegan son fell overly in love with them. Two thumbs up for sure! Well, technically it was 8 thumbs up! The flavor was amazing.
Del says
Can I use self raising flour
ImmaculateBites says
You sure can.
Grace says
I’ve never made Doubles before but would like to try very soon. The recipe says 2 cans of chickpeas….what size cans, please?
ImmaculateBites says
It’s 14 ounce size . You are going to be in for a treat. Absolutely love it.
Shakura says
Hi Imma! This recipe looks amazing! What’s the best way to store and reheat the flat bread? Will the texture be the same if I replace baking powder with yeast?
ImmaculateBites says
Hi Shakura, I would make it,let it cook, and freeze. When ready to eat, remove from fridge warm in the oven, until heated through. Yes the the texture would be the same if you replace with yeast.
Taty G says
Hey I’m interested in trying this. I crave doubles too often and finding a good spot in my area is hard. How does one substitute the yeast for baking power? What are the measurements and the cook time if its faster.
ImmaculateBites says
It’s definitely faster when working with baking powder ; Replace yeast with about 2 1/2 teaspoons baking powder . Let dough rest for about 5 -10 minutes before frying .
karen says
WOW! So delicious and easy! Shared on facebook because everyone should know your mad skills!
ImmaculateBites says
Aww, thanks Karen!
lillian says
This looks so delicious! Can I bake the bara instead of frying it?
ImmaculateBites says
You sure can! However, it wouldn’t have the same texture.
Nola says
Ok, so I just died and went to heaven. THANK YOU so much for your doubles recipe. I have been craving doubles ever since I left the northeast where I could usually get them during carnival. But here in the south, no such luck until now. I followed your recipe and it was unbelievably simple and so delicious! I’m so thankful for your website, as I can make these whenever I want now.
ImmaculateBites says
Fantastic! So glad I could satisfy that craving . This is one of those recipes that I refrain from making often…. I eat it non-stop! Really is flavorful.
Sharon says
OMG! I’m making this for a party tomorrow. Can’t wait to try it, it looks AMAZING!!!
ImmaculateBites says
Awesome! You are going to love it !
Dyllap says
Made it. We all love it. Making it again and again…..
ImmaculateBites says
YASS! One of my favorites!
Kitt says
I tried to make it and the bara broke into pieces !! Could you help me lol
ImmaculateBites says
Oh No! I really can say for sure what the culprit is without actually watching you do it. Maybe the measurements?
Sandy says
Hi this looks lovely & not had it before. Can I ask is the flour for the flat breads plain or self raising as we have both types in England?
ImmaculateBites says
Hi Sandy! I used plain flour.
Sandy says
Ok thankyou. I’m going to try them this week with my son. Great recipes!