Caribbean Doubles

Caribbean Doubles

Caribbean Doubles 

ATTRIBUTES: Healthy, vegan/vegetarian, comfort food, lunch, dinner

PRODUCT USED: Saha Green Seasoning Marinade/Saha Caribbean Curry Base 

PREP TIME: 120-130 minutes COOK TIME: 20-25 minutes




Flat Bread

  • 1 1/2 cups (375 g) all purpose flour 
  • 1 package (7 ml) dry yeast 
  • 1/2 cup (250 ml) warm water 
  • 2 tbsp (30 ml) Saha Green Seasoning Marinade 
  • 1/2 tbsp (7 ml) sugar

Chickpea Curry

  • 1 cans chickpeas, drained 
  • 1/2 cup (125 ml) Saha Caribbean Curry Base
  • 1/2 cup (125 ml) water 
  • 2 green onions, thickly sliced 
  • Salt and pepper to taste


  1. In a large bowl, add the flour, yeast and sugar and mix until well combined.
  2. Mix the warm water with the Saha Caribbean Green Seasoning Marinade until well combined.
  3. Add about a tablespoon of the water mixture at a time to the flour mixture and knead for 3-4 minutes, or until the dough forms a soft ball. If the dough is too sticky, dust with flour and knead until you get the desired result. Repeat as necessary.
  4. Transfer the ball off dough to an oiled bowl and cover with a dry towel. Set the bowl somewhere slightly warm to proof for 90-120 minutes or until risen and doubled in size.
  5. While the dough is rising, combine the 1/2 cup of water for the curry with the Saha Caribbean Curry Base in a medium saucepan and mix until well combined. Stir in the drained chickpeas.
  6. Bring the chickpea mixture to a boil over high heat. Reduce to a simmer and cook for 15-20 minutes, or until the liquid has thickened and the chickpeas are soft. Set the curry aside.
  7. When the dough has fully risen, punch it down and divide into 8-12 portions. Roll these into small balls and transfer to a floured surface.
  8. One at a time, roll the balls into flat discs about 1/2 a centimetre thick.
  9. In a large saucepan over medium-high heat, heat oil to approximately 350F. Fry the flatbreads in the oil for about 30-60 seconds per side or until slightly browned. The flat breads should puff up. Transfer the fried flatbreads to a rack or on paper towel to drain excess oil.
  10. Move the saucepan of curried chickpeas back over medium-low heat to warm through. Arrange half of the fried flatbreads on a plate or platter and evenly distribute the curry between them. Sprinkle the sliced green onions over the doubles and top with the remaining flatbread and serve.


Write a comment

Comments are moderated