Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Instructions

1- Preheat your oven's broiler.

2- Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally.

3- This should blacken the skin and help it peel off more easily.

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

5- Remove cores and seeds from the bell peppers.

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

7- Add the jalapenos and garlic, and cook until tender, stirring frequently.

8- Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers.

9- Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency.

10- Stir, and set sauce aside.

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

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

13- Divide into 6 pieces and form into balls.

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

15- Roll out dough one round at a time, to no thicker than 1/4 inch.

16- Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy.

17- Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.

18- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce.

19- It will slide off, but just keep reaching in!.