Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Pasos

1. 1

   Preheat the broiler. Roast red peppers and tomatoes on a baking sheet under the broiler for about 8 minutes, turning occasionally, until the skins blacken. Cool, then peel skins and remove cores and seeds from peppers.

2. 2

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, then transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Chop the tomatoes and peppers to a coarse, soupy consistency.

3. 3

   In a large bowl, combine semolina, salt, and 4 tablespoons of olive oil. Gradually add water while mixing and kneading with your hand until the dough holds together without being sticky or dry and molds easily. Divide into 6 pieces and form into balls.

4. 4

   For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.

5. 5

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