Chickpea Masala Sandwiches (Doubles)



masala flatbread 2

Us dietitians LOVE to get together and cook deliciously healthy food! The more recipes we have on hand to convince our clients that healthy food can be wonderfully tasty the better! So, UpBeet Nutrition and Wealth of Health teamed up (our idea of an exciting Saturday night ;) ) to make a popular traditional Trinidad dish, doubles!

masala flatbread 4

Doubles are a common street food in Trinidad and Tobago. It is a sandwich made with bara (flatbread) filled with chana (curried chickpeas). Toppings usually include mango, shadon beni (cilantro), cucumber, coconut, and tamarind. This dish is the most popular fast food in Trinidad and Tobago. It is usually eaten for breakfast, or sometimes lunch… although, we’d consider it more of a dinner food!

masala flatbread 1

This is a fun recipe to make with friends. It’s a little time consuming (although very easy), so spend the time sipping wine and catching up like we did! :)


masala flatbread 3

Chickpea Masala Sandwiches (Doubles)

Source: Slightly adapted from Spilling the Beans

Serves 4


Flatbread (Bara):

  • 2 cups all purpose flour
  • 1 tsp dry active yeast
  • 1 tsp tumeric
  • 1/2 tsp ground cumin
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • canola oil, for cooking

Filling (Chana):

  • 1.5 large onions, halved and thinly sliced
  • 1 heaping tbsp curry paste, or to taste
  • 2.5 cups cooked chickpeas or 1 19 oz can rinsed and drained
  • 4 garlic cloves, crushed
  • 1/4 cup chopped fresh cilantro, or to taste
  • 1 cup low sodium chicken or vegetable stock, plus more to add during cooking

Chutney and Greek yogurt or sour cream for serving


In a large bowl, stir together the flour, yeast, turmeric, cumin, sugar and salt; add warm water and stir until the dough comes together.  On a floured surface, knead the dough for about 5 minutes until it is smooth.  Return the dough to the bowl, cover and allow to set for about an hour, or until doubled in size.

To make the filling, heat a drizzle of oil in a large heavy skillet set over medium-high heat.  Saute the onion until soft.  Add the curry paste and cook an additional minute or two.  Add the chickpeas, garlic and cilantro and cook for an additional minute, add the stock.  Bring to a simmer and reduce heat,  allow to cook for about 45 min, until chickpeas are very soft. Adding additional stock as needed (we used quite a bit more).

To cook the flatbreads: divide the dough into 12 balls and roll each one out very thin on a lightly floured surface – they will be about 8 inch in diameter.  Heat a generous drizzle of oil in a heavy skillet set over medium heat and cook the breads one at a time, turning with tongs, until puffed and golden (~1-2 minutes each). Transfer cooked bread to paper towels, keep warm in the oven if desired.

Spoon the spiced chickpeas onto the flatbreads and top with chutney, Greek yogurt/sour cream and extra cilantro. Wrap and eat hot.

Share your thoughts + comments with Melissa (upbeet, RD)!


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