{"id":4284,"date":"2022-06-02T10:30:00","date_gmt":"2022-06-02T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=4284"},"modified":"2022-06-04T10:45:54","modified_gmt":"2022-06-04T14:45:54","slug":"spicy-honeyed-chicken-kebabs-with-parsley-salad-wrapped-in-bara","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/spicy-honeyed-chicken-kebabs-with-parsley-salad-wrapped-in-bara\/","title":{"rendered":"Spicy Honeyed Chicken Kebabs with Parsley Salad Wrapped in Bara"},"content":{"rendered":"\n
This plate of food is a mix of cultures and began with my craving for chicken kebabs. I knew what flavors I wanted for the kebabs, and also intended to make a flatbread of some sort to wrap up those chunks of chicken. I love to bake breads and flatbreads are one of my favorites. While trying to decide which recipe to use, I happened across one for a type of flatbread I\u2019d never encountered called bara. It\u2019s a fried bread and from what I read it is typically found in Guyanese street food and India, among other places. The particular recipe I selected hails from Trinidad, where the bara are served 2 at a time with a chickpea filling, and are called Doubles.<\/p>\n\n\n\n
I\u2019ve no doubt that filling is delicious, but I wanted to serve them with my kebabs. Flavored with cumin and turmeric, I knew they\u2019d be a perfect match. The dough is very wet, but was very easy to work with and roll out. As long as I used plenty of flour, I had no issues with it sticking. <\/p>\n\n\n\n