Whole Wheat Barra Healthy Doubles

Ingredients

• 2 cups Whole wheat flour
• 1 cup All-purpose flour
• 1 teaspoon Instant yeast
• 1 teaspoon Ground turmeric
• 1.25 cups Warm water
• 1 pound Dried chickpeas (soaked overnight)
• 2 tablespoons Curry powder
• 4 cloves Garlic cloves, minced
• 0.25 cup Culantro (shado beni) or cilantro
• 1 teaspoon Ground cumin (geera)
• 4 cups Low-sodium vegetable broth
• 0.5 cup Coconut oil for frying

Instructions

1. 1

   In a large bowl, mix the whole wheat flour, all-purpose flour, yeast, and turmeric. Gradually add warm water and knead into a soft, slightly sticky dough.

2. 2

   Cover the dough with a damp cloth and let it rise in a warm place for at least 90 minutes until doubled in size.

3. 3

   While dough rises, boil the soaked chickpeas in the low-sodium broth with curry powder and minced garlic until very tender (about 45-60 minutes).

4. 4

   Once chickpeas are soft, stir in the culantro and cumin; mash a few chickpeas against the side of the pot to thicken the sauce naturally without extra salt.

5. 5

   Punch down the risen dough and form into small balls about the size of a golf ball; let them rest for another 10 minutes.

6. 6

   Flatten each ball into a thin 4-inch disk using oiled fingers to prevent sticking.

7. 7

   Heat coconut oil in a skillet over medium-high heat and fry each barra for about 30 seconds per side until puffed and slightly golden.

8. 8

   Drain the barra on paper towels, then place two together and top with a generous ladle of the chickpea mixture.