Ethiopian inspired doubles using clarified spiced butter to sauté the chickpeas for extra richness.
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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.
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.
While dough rises, melt the Niter Kibbeh in a heavy skillet over medium heat and sauté the onions and garlic until translucent and fragrant.
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.
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.
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.
Drain the fried bara on paper towels and immediately stack them to keep them soft and pliable through residual steam.
To assemble, place two baras on a plate, top generously with the Niter Kibbeh chickpeas, and finish with a sprinkle of fresh cilantro.
