Kid-friendly Sweet "Bara" Fry Bread Recipe - Sticky Fingers Cooking
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Recipe: Sweet "Bara" Fry Bread

Recipe: Sweet "Bara" Fry Bread

Sweet "Bara" Fry Bread

by Dylan Sabuco
Photo by sockagphoto/
prep time
10 minutes
cook time
5 minutes
4-6 servings

Fun Food Story

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Sweet "Bara" Fry Bread

Bara is made from a simple dough that usually consists of flour, baking powder, salt, water, and sometimes, as in this recipe, a sweetener. The dough is mixed until smooth, divided into portions, flattened, and then fried. The result is a soft, slightly crispy bread—the perfect base for any number of toppings, including our Savory Chickpea Tobago "Doubles" Filling!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • fry :

    to fry in a pan in a small amount of fat.

  • shape :

    to form food into a specific shape by hand or with a cutting tool—examples are cutting cookie dough into shapes with cookie cutters, forming bread dough into a roll or crescent shape, and rolling ground meat into a meatball.

Equipment Checklist

  • Small pot
  • Large mixing bowl
  • Dry measuring cups
  • Measuring spoons
  • Liquid measuring cup
  • Cutting board
  • Tablespoon
  • Slotted spoon or tongs


Sweet "Bara" Fry Bread

  • 2 cups all-purpose flour **(for GLUTEN ALLERGY sub gluten-free/nut-free all-purpose flour)**
  • 1 tsp brown sugar
  • 1 tsp yeast
  • 1 tsp baking powder
  • 1 C water
  • 1/2 tsp salt
  • 1 T vegetable oil + 1 C for cooking
  • 1/2 tsp curry powder

Food Allergen Substitutions

Sweet "Bara" Fry Bread

  • Gluten/Wheat: Substitute gluten-free/nut-free all-purpose flour.


Sweet "Bara" Fry Bread

measure + combine

Have your kids measure and combine 2 cups flour, 1 teaspoon brown sugar, 1 teaspoon yeast, 1 teaspoon baking powder, 1 cup water, 1/2 teaspoon salt, 1 tablespoon vegetable oil, and 1/2 teaspoon curry powder in a large mixing bowl. Mix until a loose, wet ball of dough forms. Be careful to not over mix. This dough will look a bit rough around the edges at this point.

rest + measure

Allow the dough to rest for about 5 minutes. While that is happening, measure 1 cup of vegetable oil and pour it into a small pot. Turn the heat to medium. On a clean cutting board, drip any remaining drops of oil out of the measuring cup onto the board. You will need to flatten the dough using the oiled surface.

shape + fry

Scoop 1 tablespoon of dough onto the cutting board, then, using clean hands, have the kids flatten the double dough as much as possible. Adults can then drop the dough into the hot oil. It cooks for 5 seconds on each side. You read that correctly…5 seconds! If the kids don’t flatten the dough enough, adults should flatten them further. A thick double will not cook. Remove with a slotted spoon or tongs and place onto a paper towel lined plate.

cool + smoosh

Allow the fry bread to cool for a few minutes before you serve it with the Savory Chickpea Tobago "Doubles" Filling (see recipe). Spoon a few scoops of the saucy chickpeas between two pieces of "bara" bread (or 1 piece of bread, folded taco-style) and have your kids smoosh them together. Dig in! Enjoy!

History of Flatbread!

Photo by Carla del Moral/
  • Flatbread was one of the earliest foods produced by humans. Crumbs dated to be over 14,000 years old, found in Jordan, were likely from a flatbread made of grains like wild barley, oats, and wheat. Archaeological evidence has also been found from ancient civilizations in Egypt, Mesopotamia, and the Indus Valley.
  • Flatbreads generally consist of flour, salt, and water. They can be unleavened or leavened (with yeast or another raising agent) and originally may have been baked on a hot stone and later in clay ovens. Today, flatbreads may be cooked in some type of frying pan, on a griddle, or in an oven.
  • Flatbreads are present in many countries and cultures. They vary slightly and go by different names, including Native American frybread, North American johnnycake, Indian naan, Scottish oatcake, Filipino piaya, Turkish pide, Greek pita, Italian pizza, Salvadoran pupusa, and Latin American tortilla. We feature many of these in Sticky Fingers Cooking recipes!

Let's Learn About Trinidad and Tobago!

Photo by Erin Fletter (Erin's cousin and family in Tobago)
  • The Republic of Trinidad and Tobago is the furthest south island country in the Caribbean. It is made up of two major islands, Trinidad and Tobago, and many smaller islands. 
  • Trinidad and Tobago is almost 7 miles from the northeastern coast of Venezuela, a country in South America. The Caribbean Sea is north of the islands, and the Atlantic Ocean is east and south.
  • The capital city is Port of Spain, and the largest city is San Fernando. Both cities are on the island of Trinidad, which is 1,841 square miles. Tobago is 120 square miles. The country's total area is 1,981 square miles, slightly larger than the state of Delaware. The population is over 1.4 million. 
  • The official language is English, which became official in 1823 during British colonization. A local dialect is Trinidadian and Tobagonian English, which developed from British English. Before English, French Creole was predominant. Today, the primary spoken language is an English-based Creole, either Trinidadian Creole or Tobagonian Creole.
  • Initially, the country was made up of indigenous inhabitants, the Arawak people and the Kalinago, who are native to South America and the Caribbean. However, due to their decimation by Spanish and other European conquests and diseases, descendants of enslaved Africans and South Asian immigrants have changed the country's demographics, with settlers from India now making up the largest ethnic group. 
  • The islands are considered an extension of the physical geography of South America. They sit on its continental shelf and were connected to the South American continent thousands of years ago.
  • Trinidad is made up of mountains, plains, rainforests, and swamps. The Northern Range is the largest mountain range, running west to east along the island's north coast. El Cerro del Aripo (Mount Aripo) is the highest peak at 3,084 feet. Waterfalls can be found within the mountains, including two that are 298 feet tall, Blue Basin Falls and Maracas Falls. 
  • Tobago is known for its beaches. It is also mountainous, and its highest point is Pigeon Peak, at 1,800 feet. The island is of volcanic origin, but it does not have any volcanoes on it.
  • Trinidad and Tobago has a tropical climate with two seasons, the dry and the rainy. 
  • The islands' flora and fauna are more related to South American countries than other Caribbean islands. The national flower is the "chaconia" because it blossoms around the time of the country's independence from the United Kingdom.
  • The national birds are the "cocrico" and scarlet ibis. There are several bird sanctuaries, including a hummingbird reserve, and the country is known as the "land of the hummingbird."
  • With large reserves of petroleum and natural gas, those industries dominate the economy, followed by tourism and manufacturing.
  • Since many of the people in the country are descendants of Africans and Indians, those cultures have greatly influenced its cuisine, festivals, dance, music, and religion. Calypso, a style of Caribbean music, was born in Trinidad and Tobago. The "limbo" dance also came from there.
  • A Trinidadian writer of Indian descent, V.S. Naipaul, won the Nobel Prize for Literature in 2001.
  • People from Trinidad and Tobago eat a lot of seafood, including crab, lobster, shrimp, flying fish, and tilapia. They also eat beef, chicken, duck, goat, and pork. Much of their seafood and meats are curried or barbecued.  
  • "Doubles" and "roti" are popular street and breakfast foods of Indian origin. "Doubles" consist of curried chickpeas between two "baras" (flat fried rounds of dough) and served with pepper sauce or various chutneys (spreads). "Roti," is a flatbread, served either plain or with "ghee" (clarified butter). Both doubles and roti can also be filled or topped with curried vegetables, seafood, or meats.
  • "Callaloo" is a national dish of African origin that is served with lunch or dinner. It is made with the green leaves of root vegetables, like "dasheen" (taro), and may include coconut milk, curried crab, onions, bell peppers, and spices. 

What's It Like to Be a Kid in Trinidad and Tobago?

  • Students go to school in Trinidad and Tobago between the ages of 5 and 16. They wear uniforms to class. 
  • Kids may participate in sports like football (soccer), cricket, swimming, track and field, and basketball. 
  • There are several fun activities for kids and their families to enjoy. On the island of Trinidad in Port of Spain, they can visit the Botanical Gardens, see the animals at the Emperor Valley Zoo in Queen's Park Savannah, or picnic in the park. 
  • Kids may want to explore the Gasparee Caves with its Blue Grotto, a clear tidal pool, on the island of Gaspar Grande. 
  • They can float or swim in the Nylon Pool, a clear shallow pool created by a sandbar a few miles from the west coast of the island of Tobago in the Caribbean Sea. However, a boat is needed to get to it. They may also enjoy the beaches on Tobago. 
  • Kids may eat spinach and cheese pies or macaroni pies for breakfast or lunch. For dessert, they may have "cassava pone," a pudding made with grated cassava, coconut, and pumpkin, or "paime" (pay-me), a sweet cornmeal pie rolled in a banana leaf.  
  • Ice cream is also popular, especially coconut and soursop flavors. Soursop is a sweet and sour tropical fruit with a taste described as various combinations of citrus and other tropical fruits, including strawberry, pineapple, mango, coconut, and banana.

That's Berry Funny

When does bread rise?

When you yeast expect it to!

Lettuce Joke Around

What do you get when you mix curry and porridge? 


That's Berry Funny

"Knock, knock!" 

"Who’s there?" 


"Curry who?" 

"Curry me in the front door....I’m exhausted!"

Lettuce Joke Around

What did the turmeric say to the cumin? 

"Curry up...we're late!"

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