Niter Kibbeh Infused Doubles

Ingredients

• 2 cups All-purpose flour
• 0.5 teaspoon Active dry yeast
• 1 teaspoon Ground turmeric
• 15 ounces Canned chickpeas, drained and rinsed
• 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
• 1 tablespoon Berbere spice blend
• 0.5 cup Yellow onion, finely minced
• 2 cloves Garlic, minced
• 1 teaspoon Granulated sugar
• 0.75 cup Warm water
• 2 cups Vegetable oil for deep frying
• 0.25 cup Fresh cilantro for garnish(optional)

Instructions

1. 1

   In a large bowl, combine flour, yeast, sugar, turmeric, and a pinch of salt; gradually add warm water and knead into a soft, slightly sticky dough.

2. 2

   Cover the dough and let it rise in a warm place for at least 90 minutes until doubled in size to ensure the signature airy texture of the bara.

3. 3

   While dough rises, melt the Niter Kibbeh in a heavy skillet over medium heat and sauté the onions and garlic until translucent and fragrant.

4. 4

   Add the chickpeas and Berbere spice to the skillet, stirring constantly to coat every chickpea in the spiced butter; simmer with a splash of water for 15 minutes.

5. 5

   Lightly oil your hands and divide the risen dough into 12 small balls, then flatten each into a very thin 4-inch disk using your fingers.

6. 6

   Heat vegetable oil in a deep pan to 375°F and fry each dough disk for about 15-20 seconds per side until puffed and pale gold.

7. 7

   Drain the fried bara on paper towels and immediately stack them to keep them soft and pliable through residual steam.

8. 8

   To assemble, place two baras on a plate, top generously with the Niter Kibbeh chickpeas, and finish with a sprinkle of fresh cilantro.