Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Prepare the Peppers: Preheat your oven's broiler to high. Place the red bell peppers and tomatoes on a baking sheet. Broil for 8-10 minutes, rotating frequently, until the skins are blackened and blistered. (10 mins)

Cool and Peel: Transfer the roasted vegetables to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling easier. (10 mins)

Prepare the Sauce Base: While the vegetables cool, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped jalapeno and garlic and sauté for 2-3 minutes, until fragrant and softened. Be careful not to burn the garlic. (3 mins)

Combine and Chop: Peel the skins from the cooled tomatoes and bell peppers. Remove the cores and seeds from the bell peppers. Place the peeled vegetables in a large bowl, along with the sautéed garlic and jalapeno. (5 mins)

Rough Chop: Using two sharp knives or a mezzaluna, coarsely chop the vegetables until you achieve a slightly chunky, soupy consistency. Season the sauce generously with salt to taste. Set aside. (5 mins)

Prepare the Dough: In a large bowl, combine the semolina flour and 1.5 teaspoons of salt. Add 4 tablespoons of extra virgin olive oil. (2 mins)

Add Water: Gradually add the lukewarm water, mixing and squeezing the dough with your hand until it comes together into a cohesive ball. The dough should be smooth, pliable, and not sticky. Add a little more water if needed. (5 mins)

Rest: Cover the dough with a clean kitchen towel and let it rest for at least 20 minutes. This allows the semolina to fully absorb the water and makes the dough easier to roll. (20 mins)

Divide: Divide the dough into 6 equal portions. Form each portion into a smooth ball. (3 mins)

Roll Out: On a lightly floured surface, roll out each ball of dough into a thin circle, about 1/4 inch thick. (3 mins)

Fry: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat. Carefully place one of the rolled-out dough circles into the hot skillet. (2 mins)

Cook: Cook for 2-3 minutes per side, or until dark brown spots appear and the bread is crispy. Adjust the heat as needed to prevent burning. (6 mins)

Keep Warm: Remove the cooked bread from the skillet and wrap it in a clean kitchen towel to keep it warm while you cook the remaining flatbreads. Repeat with the remaining dough. (15 mins)

Serve: To serve, break off pieces of the warm Berber bread and use them to scoop up the flavorful roasted red pepper sauce. Enjoy immediately!