In a medium bowl, add flour, baking powder, salt, yeast, turmeric and sugar.
Add lukewarm water gradually and mix to form a very soft, slightly sticky dough. Do not over knead.
Rub the dough with oil, cover and set aside to rest 1 hour (minimum) or until doubled (max 6 hrs or overnight). The longer it rests, the softer the bara--6 hours is perfect, but if you are in a hurry, 1 hr can work.
Divide the dough into 16 balls. Cover and allow it to rise another hour or until doubled.
Rub oil on a flat surface or plate. Place the dough on the oiled surface and flatten to a 6 inch round (oil hands as well) or almost transparent! Make to your desired thickness and width--keeping in mind it puffs up as it cooks.
Meanwhile, heat oil in a small pot over medium-high heat. When the oil is very hot, gently place dough in hot oil and fry on each side until cooked and golden brown--takes seconds if the oil is hot enough. Drain on the side of the pot, using the spoon.
Place the fried dough (bara) in paper towel or clean kitchen towel, stacking them on each other as they are done frying. This will allow them to flatten, steam and give them the soft, chewy texture we all love--just like the doubles man's! Repeat with the remaining dough.
Serve warm with channa and chutneys (usually one like tamarind and one like cilantro)! Eat like you would a taco.
