Ingredients

• 2 cup of flour250 g of flour
• 1 teaspoon of ground cumin
• 1 teaspoon of turmeric
• ½ cup of warm water120 mL of warm water
• ½ of baking powder
• 2 teaspoon of sugar

Instructions

1. In a medium bowl , add flour, salt, yeast, turmeric, and sugar.
2. Slowly add in warm water and mix to form a soft, mildly sticky dough. Rub the dough with olive oil and knead for about a minute. Allow the dough to rest for at least 2 hours. Then, divide the dough into 14 balls. Allow to rest for another hour.
3. Put oil on a flat surface, oil your hands as well. Place the dough on the oiled surface, and form the dough into a 4-5 inches circle.
4. Heat oil in a medium pot. On medium high heat, add in the dough and cook until golden brown. If the oil is hot enough this will take only a few seconds. Place the cooked dough, or bara, on a plate with a paper towel to soak up excess oil. Set aside.
5. To make the channa, first add oil to a medium-sized pot. Add in onions, and thyme. Cook until onions are translucent.
6. Add in all the dry spices. Cook for another few minutes. Then, add in cooked chickpeas, green onions, and scotch Bonnet. Cook for another 5-10 minutes. Add in chopped cilantro.
7. Add in 1 cup (240 ml) of water, bringing the water to a boil. Allow the mixture to reduce to half, stirring constantly.
8. Serve warm.