Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Prepare

1. 🥄Preheat your oven's broiler.

Cook

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

Prepare

1. 🧂This should blacken the skin and help it peel off more easily.

Steps

1. 🍳Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl.
2. 🫇Remove cores and seeds from the bell peppers.
3. 🍽️Heat 1 tablespoon of olive oil in a skillet over medium heat.

Cook

1. 🫇Add the jalapenos and garlic, and cook until tender, stirring frequently.

Steps

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

Prepare

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

Steps

1. ✨Stir, and set sauce aside.
2. 🥄Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil.

Prepare

1. 🥄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.

Steps

1. 🔥Divide into 6 pieces and form into balls.
2. 🧂For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat.
3. 🍳Roll out dough one round at a time, to no thicker than 1/4 inch.

Cook

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

Prepare

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

Steps

1. 🫇To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce.
2. 🍽️It will slide off, but just keep reaching in!