Trinidadian doubles consist of two baras filled with curried chickpeas and chutneys.
The bara is a small, fried, spiced flatbread made from flour and split-pea flour. The filling, called channa, is seasoned with ingredients such as cumin, turmeric, garlic, and pepper. Vendors commonly add tamarind, mango, coconut, or pepper sauces.
Doubles are associated especially with Trinidad’s Indo-Caribbean community and are widely eaten as a breakfast or snack. The dish is generally credited to Emamdeens and Mohammed, who began selling it in Princes Town in 1936 before it became strongly associated with Trinidadian street food.
Doubles are sometimes confused with roti, but roti is a broad family of flatbreads and filled meals, while doubles specifically uses two baras and chickpea curry. The plural name refers to the paired breads.