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Trinidadian doubles - chickpea curry on spiced flatbread
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5 from 2 votes

Trinidadian doubles

Quick curried chickpeas and a gently spiced flatbread make for a tasty snack.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Snack
Cuisine: Trinidadian
Servings: 4 -6 (as lunch/snack)
Calories: 287kcal
Author: Caroline's Cooking


For the flatbread

  • 6 tbsp water warm, 90ml, ¼c plus 2tbsp
  • 1 tsp instant yeast fast acting yeast
  • ½ tsp sugar
  • 2 cups all purpose flour 280g plain flour
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp turmeric

For the chickpea curry

  • 1 tbsp vegetable oil
  • 2 cloves garlic large
  • 1 onion medium, finely diced
  • 2 tsp curry powder
  • ¼ tsp allspice
  • ¼ tsp smoked paprika
  • ½ tsp 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.


Note prep time does not allow for dough rising time.


Calories: 287kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Sodium: 298mg | Potassium: 143mg | Fiber: 3g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 2.5mg | Calcium: 23mg | Iron: 3.7mg