Algerian Bouzgene Berber Bread with Roasted Pepper Sauce | Taste Board
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!.
