A faster version of the flatbread using instant yeast for busy weeknight Caribbean cravings.
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In a large bowl, whisk together the flour, instant yeast, sugar, turmeric, cumin, salt, and baking powder.
Gradually add the warm water to the dry ingredients and mix until a soft, slightly sticky dough forms.
Knead the dough for about 2 minutes, then cover the bowl with a damp cloth and let it rest in a warm spot for 30 minutes.
Lightly oil your hands and divide the dough into small balls, roughly the size of a golf ball.
Flatten each ball into a very thin 4-inch circle using your fingers or a rolling pin on a greased surface.
Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches approximately 350 degrees Fahrenheit.
Carefully drop the dough circles into the hot oil; they should puff up almost immediately.
Fry for about 15-20 seconds per side until golden, then drain on paper towels and serve warm with curried chickpeas.
