23/07/2026
It’s the Trini Double!
This is dough
15g block of fresh yeast
70g salt
2 teaspoons nigella seeds
Half a teaspoon turmeric
550ml warm water
Stir until the salt and yeast dissolves.
Add 1kg flour and knead for 15-25 minutes or until the dough is elastic and no longer sticks to your fingers
For the chana masala, prepare a spice mix of 20g curry powder and 10g each of cumin, coriander, garlic, ginger and turmeric powder
Add 75ml sunflower oil and 400g julienned white onions to a large pot and cook on a low heat for 25-40 minutes until golden brown. Add spice mix and toast for 1 minute, stirring constantly. Add 1.5kg cooked chickpeas. If from a tin rinse in a colander under a cold tap until you see no more excess starch in the form of small bubbles. Add enough water to the pot so that the chickpeas are barely submerged and cook on a medium heat for 20 minutes. Mash or blitz to thicken with a potato masher or stick blender. Salt to taste.
Mango chutney time. Add a teaspoon of both nigella and cumin seeds to a small pot with 10ml of sunflower oil and toast until you see them pop slightly. Add a diced ripe mango, 20ml white wine or cider vinegar and cook on a low heat for 30 minutes. Salt to taste. Refrigerate overnight.
For the flatbread, pour a small handful of flour onto a large clean surface. Take a tennis-ball sized piece of dough and roll until 1/4cm thin. Fry in 170 degree oil for 15-25 seconds on each side. Drain on a cake rack or in the fryer basket.
Fill the bottom half of the flatbread with chana masala, mango chutney, chunky diced cucumber and lashings of CBS Scotch Bonnet & Caribbean Spices. Fold over the top half of the flatbread and get messy with it!
