Curry wrapped in a soft flatbread, a Trinidadian street food that came to Brooklyn with the West Indian community of Crown Heights and Flatbush.

Doubles is a Trinidadian street food of curried chickpeas on two fried flatbreads, created in Princes Town in 1936 by Emamool Deen and his wife. Roti came to the Caribbean with indentured laborers from the Indian subcontinent, and the wrapped roti began in southern Trinidad in the mid-1940s. As Indo-Caribbean people moved to North American cities such as New York, they took the wrapped version with them, and Brooklyn's West Indian community is concentrated in Crown Heights, Flatbush and East Flatbush.

Where to eat Trinidadian roti in Brooklyn

1 editor pick for Trinidadian roti in Brooklyn, ranked by editorial score. All Brooklyn signature dishes · Trinidadian roti across every city.

Book food experiences in Brooklyn

Williamsburg Food Tasting & Walking Tour★ 4.9 (240)

Viator · 3 h

Williamsburg Food Tasting & Walking Tour

New York City is known for being pricey, but if you know where to look, it doesn’t have to be. Many of the foods that make NYC famous, like pizza, bagels, fried chicke...

fromUSD 95 Check dates

More places near Likkle More Jerk

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Makes 6 dhalpuri rotis2 hrAdvanced

Ingredients

  • 2 cups split peas
  • 1/4 teaspoon turmeric
  • 2 garlic cloves
  • 1 teaspoon ground roasted cumin
  • 1/4 Scotch bonnet pepper
  • 1 teaspoon salt for the filling
  • 3 cups all-purpose flour
  • Pinch of instant yeast
  • 1/4 teaspoon salt
  • 2 tablespoons baking powder
  • About 1 3/4 cups water
  • 5 tablespoons vegetable oil for brushing

Method

  1. Rinse the split peas and boil them with the turmeric in 5 to 6 cups of water for 25 to 30 minutes, then drain and cool.
  2. Mix the flour, salt, yeast and baking powder with water, start with 1 cup and add more, and knead to a firm, smooth dough. Cover and rest 20 minutes.
  3. Grind the cooled peas with the garlic, cumin, pepper and salt in batches until no whole peas remain and the texture is like bread crumbs.
  4. Divide the dough into 6 balls, flatten each to a 6 inch circle, put 4 tablespoons of filling in the center, and pinch closed.
  5. Heat a tawa or heavy griddle on medium-high and brush with oil. Roll a stuffed ball to 12 to 14 inches and about 1/8 inch thick.
  6. Cook about 30 seconds, flip, brush with oil, and flip again as needed for 4 to 6 minutes until it puffs. Wrap in a towel to keep it soft.
  7. Fill with curry chicken, goat or chickpeas.

Editor tip. Grind the peas fine; whole peas tear the roti as it cooks. A cast-iron skillet works if you have no tawa.

Common allergens: Gluten.