Trinidadian Doubles

Combine 3 cups of flour with cumin, curry powder, turmeric and salt in a bowl. In a separate bowl combine water, sugar and yeast. Set aside until bubbles begin to form on surface of water, about 10 minutes. Add flour mixture to water and work until a soft dough forms. Add more flour if dough is too wet.

Place a little oil on the palms of hands and begin to knead dough for 2 minutes. Form into a ball and place in an oiled bowl. Cover with a dish towel and place in a warm place until ball doubles in size, about 90 minutes.

Punch down dough and form into 18-20 golf ball size portions. Take 1 portion and roll out into a flat pancake, about 1/4-inch thick. If dough is sticking, oil both sides and continue. Repeat with remaining portions.

Pour enough vegetable oil into a frying pan until 1/2 inch deep. Heat over high until oil reaches 350°F then adjust heat to maintain temperature. Fry each flat bread, one at time, until puffed and golden, about 20 seconds per side.

To make the curry, heat oil in a large pan over medium high. Add in cumin seeds and toast until fragrant, about 15 seconds. Add in onion and garlic, and reduce heat to medium. Continue to cook until onions are translucent, about 2 minutes.

Add in nutmeg, paprika, curry powder, cayenne pepper and stir. Cook for 1 minute then add in chickpeas and chicken stock.

Cook until liquid reduces and mixture has thickened, about 15 minutes. Taste and adjust seasoning.

To make the cucumber chutney, combine all ingredients in a small bowl and let stand for 15 minutes.

Spoon the chickpea curry over the flat bread. Garnish with fresh cilantro and green onion and top with cucumber chutney. Serve with tamarind chutney.