Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Ingredients

• 2red pepper, for the sauce
• 4tomato, for the sauce
• 1 tbspolive oil, for cooking the sauce
• 4 clovegarlic, chopped
• 1jalapeño, chopped
• salt, to taste, for the sauce
• 2 lbsemolina
• 1 1/2 tspsalt, for the bread dough
• 3 cupwater, for the dough
• 4 tbspolive oil, for the bread dough
• 6 tbspolive oil, for frying the breads (1 tbsp per round)

Method

1. 1

   Preheat the oven's grill/broiler. Place the red peppers and tomatoes on a baking sheet and roast under the grill for about 8 minutes, turning occasionally, until the skins are blackened. Cool, then peel the skins from the tomatoes and peppers and place them in a large bowl. Remove the cores and seeds from the peppers.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the jalapeños and garlic and cook until tender, stirring frequently. Transfer to the bowl with the tomatoes and peppers.

3. 3

   Once the roasted peppers, tomatoes, garlic and jalapeño are all in the bowl, coarsely chop everything together to a rough, soupy consistency — two sharp knives (one in each hand) or a pastry cutter both work well. Stir, season with salt to taste, and set the sauce aside.

4. 4

   Place the semolina in a large bowl and stir in the 1.5 tsp salt and 4 tbsp olive oil. Gradually add water while mixing and squeezing until the dough holds together without being sticky or dry. Divide into 6 balls.

5. 5

   For each flatbread, heat 1 tbsp olive oil in a large heavy skillet over medium heat. Roll out one dough ball to no thicker than 6 mm. Fry for 2–3 minutes per side, until dark brown spots appear on the surface and the bread is crispy. Remove and wrap in a clean towel to keep soft and warm while cooking the remaining flatbreads.

6. 6

   To serve, tear off pieces of the warm bread and scoop up the roasted pepper sauce.