Trinidadian doubles is a tasty, easy vegan snack formed of spiced flatbread with a simple chickpea curry filling. This take is slightly healthier than the traditional, but still full of flavor and perfect finger food.
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Today's Sunday Supper has a Mardi Gras food theme, and I decided to take a step a little further away than NOLA classics. Trinidadian doubles are a very typical street food that you'll find at various festivities, including carnival/Mardi Gras.
The name doesn't really tell you much about what they are, though. It's basically a sandwich made with a spiced flatbread filled with chickpea curry. It makes a really tasty snack, whenever you eat it. Plus it's vegan too.
A feast of Carnival food
If you're a regular, you might have noticed I have been sharing a few recipes that might be eaten for Carnival/Mardi Gras recently. I've meant to look into Carnival food for ages but keep thinking of it too late in previous years.
This year, I decided to finally get on to it. I'm so glad I did, as it has meant that we have enjoyed crawfish etouffee and discovered pineapple chow, oysters Rockefeller as well as these Trinidadian doubles. (By the way since then I've collected more ideas for Mardi Gras food around the world.)
How to make Trinidadian doubles
Trinidadian doubles are not difficult to make, you just need to allow a little time since the flatbread is made with yeast and so needs to rise. But you simply mix the yeast with warm water and a little sugar to get it going while you mix the dry ingredients, then mix it together.
You don't need to knead the dough as much as a typical bread, just enough to stretch the gluten a little. Leave it to rise while you make the chickpea curry, which is as simple as softening the onion and garlic, adding the spices, chickpeas and water then cooking down a few minutes.
Traditionally, you would fry the flatbread but I decided to bake it instead, a bit as you would pita bread. I'm sure this would be heresy to anyone who grew up with this, but to me, it's both healthier and easier. Since it comes out a little puffier than frying, you can also then stuff the bread rather than use two as a sandwich which is a little less messy, too.
Trinidadian doubles make a great snack plus with my slight adaptation, they're pretty healthy too. While they might be a street snack for breakfast, late night or festivals in their native home, I think they'd be good any time. Give them a try and you may agree.
Try these other foods from the Caribbean:
- Pineapple chow (Trinidadian spiced fruit)
- Jamaican jerk chicken
- Plus see more international recipes in the archives.
For the flatbread
- 6 tablespoon water warm, 90ml, ¼c plus 2tbsp
- 1 teaspoon instant yeast fast acting yeast
- ½ teaspoon sugar
- 2 cups all purpose flour 280g plain flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon turmeric
For the chickpea curry
- 1 tablespoon vegetable oil
- 2 cloves garlic large
- 1 onion medium, finely diced
- 2 teaspoon curry powder
- ¼ teaspoon allspice
- ¼ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ cup water 120ml
- 15.5oz chickpeas 1x 15.5oz/440g can
- Sprinkle the yeast over the warm water, add the sugar and mix all together so the sugar and yeast dissolve. Leave to start activating around 3-5min while you measure out and mix together the remaining dry ingredients - flour, salt, pepper and turmeric.
- Add the yeast liquid to the seasoned flour and mix until well combined.
- Tip the dough onto a lightly floured surface and knead just a couple minutes to stretch the gluten a bit. Form the dough into a ball and put in a clean, lightly oiled bowl. Cover and set aside in a warm place for around an hour to hour and a half, until it has doubled in size.
- Meanwhile, make the curry. Warm the oil in a small pan over a medium heat and add the garlic and onion. Cook, stirring now and then, until they are softened, around 3-5min. Add the curry powder, allspice, paprika and cumin, stir and cook a minute then add the water and chickpeas. Bring to a simmer, reduce the heat, cover and simmer for around 20min.
- Preheat the oven to 425F/220C and line a large baking sheet/tray.
- Once the dough has risen, knock it back (prod it with your fingers to get air out) then divide into around 6-8 pieces, each about the size of a walnut. Flatten each out into a thin circle. Transfer them to the lined tray and bake for around 8-10min until lightly brown.
- Allow the flatbreads to cool slightly before topping or filling with the curry. Top with a little cucumber, chutney and/or hot sauce, as you prefer.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
See all the other Mardi Gras ideas being shared today:
- Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Cajun Pasta Carnivale by Palatable Pastime
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Gumbo Z’herbes by Monica’s Table
- Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventure
- Creole Potato Salad by Cosmopolitan Cornbread
- Easy Buttermilk Cornbread by The Wimpy Vegetarian
- Red Beans and Rice by Cindy’s Recipes and Writings
Desserts & Drinks
- Bananas Foster by That Skinny Chick Can Bake
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
- Traditional Mardi Gras King Cake by Curious Cuisiniere
- New Orleans Brandy Milk Punch by Tara’s Multicultural Table
Remember to pin for later!