This is a Guyanese recipe that is relatively easy to make. I would give it a 6/10 on the difficulty scale. However don’t let that stop you, because it’s delicious. It can be eaten hot or cold and is traditionally eaten for breakfast.

You will need:

3/4 cup of Gram flour

2 cups of Self raising flour

1 tsp of Baking powder

2 tbsp of Ground cumin

3 tsp of Salt

8 cloves of Garlic

1 Scotch bonnet pepper (half if you don’t want it too hot)

2 Spring onions (only the green part, finely chopped)

1 cup of Water

2 tbsp of Olive oil

3 cups of Sunflower oil (for frying)

Mix all the dry ingredients together in a big bowl.
Mince the garlic and scotch bonnet until they are fine.
Chop the green parts of the spring onion.
Add the garlic, scotch bonnet and spring onion to the dry ingredients and mix thoroughly,
Make a well in the center and add half a cup of water and the olive oil.
Mix well. add more water if required (you want to make a dough)

Roll out the dough until it is relatively thin.
With a small bowl cut out rings.
Continue to do this until you have made all the disks you can from the dough.

Once finished put your sunflower oil in a large deep pan. When the oil is hot drop a few of the disks into the pan. Don’t overcrowed the pan, I usually fry 4 at a time. Fry for roughly 1 to 2 minutes or until the disks are nicely browned.

Continue with remaining disks.

Makes 25 to 30 bara.