Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Steps

1. 1
   Step 1:

   Preheat the oven broiler.

2. 2
   Step 2:

   Place the red bell peppers and tomatoes on a baking sheet.

3. 3
   Step 3:

   Roast under the broiler for about 8 minutes, turning occasionally, until the skins are blackened.

   8 min
4. 4
   Step 4:

   Cool the peppers and tomatoes, then scrape off their skins and place them in a large bowl.

5. 5
   Step 5:

   Remove the cores and seeds from the bell peppers.

6. 6
   Step 6:

   Heat 1 tablespoon of olive oil in a skillet over medium heat.

7. 7
   Step 7:

   Add the chopped jalapeño and garlic and cook, stirring frequently, until tender.

8. 8
   Step 8:

   Remove from the heat and transfer the garlic and jalapeño to the bowl with the tomatoes and red peppers.

9. 9
   Step 9:

   Using two sharp steak knives, cut the tomatoes and peppers to a coarse, soupy consistency.

10. 10
    Step 10:

    Stir the sauce and set aside.

11. 11
    Step 11:

    Place the semolina in a large bowl and stir in the salt and 4 tablespoons of olive oil.

12. 12
    Step 12:

    Gradually add the water while mixing and squeezing with your hand until the dough holds together without being sticky or dry and molds easily in the hand.

13. 13
    Step 13:

    Divide the dough into 6 pieces and form them into balls.

14. 14
    Step 14:

    For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat.

15. 15
    Step 15:

    Roll out one dough ball at a time to no thicker than 1/4 inch.

16. 16
    Step 16:

    Fry each round in the hot skillet until dark brown spots appear and it is crispy.

17. 17
    Step 17:

    Remove the flatbread from the skillet and wrap it in a clean towel while preparing the remaining breads.

18. 18
    Step 18:

    To serve, break off pieces of bread and scoop them into the sauce.