Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Method11 steps · about 40 min

1. 1

   Step 1: Preheat the oven broiler. Put the 2 red bell peppers and 4 tomatoes on a baking sheet. Broil for about 8 minutes, watching and turning occasionally, until their skins blacken.

   Uses 2 red bell peppers · 4 tomatoes

2. 2

   Step 2: Let the same broiled vegetables cool enough to handle. Peel the blackened skins off the peppers and tomatoes and put the peeled vegetables in a large bowl.

   Uses Same two peppers and four tomatoes after broiling

3. 3

   Step 3: Remove the cores and seeds from the peeled bell peppers. Keep the peppers and peeled tomatoes for the sauce.

   Uses Both peeled roasted peppers

4. 4

   Step 4: Heat only the 1 tbsp sauce olive oil in a skillet over medium heat. Add the chopped jalapeño (1) and 4 chopped garlic cloves and cook, stirring frequently, until tender.

   Uses 1 tbsp olive oil from the pepper-sauce supply · 1 chopped jalapeño · 4 chopped garlic cloves

5. 5

   Step 5: Take the garlic and jalapeño pan off the heat. Transfer the tender aromatics and their oil to the roasted peppers and tomatoes. Coarsely chop and mash the vegetables together until chunky and juicy.

   Uses All cooked aromatics and their one tablespoon sauce oil · Both prepared roasted peppers · All four peeled roasted tomatoes

6. 6

   Step 6: Stir the chunky pepper sauce and season it with the separate sauce salt to taste. Set it aside while making the breads.

   Uses Complete combined sauce · Sauce salt to taste; amount not specified

7. 7

   Step 7: Put the 2 lb semolina in a large bowl. Stir in the 1½ tsp dough salt and only the 4 tbsp dough olive oil. Add water gradually while mixing and squeezing the dough by hand; the listed supply is about 3 cups, or as needed. Stop when the dough holds together, is neither sticky nor dry and can be shaped easily.

   Uses 2 lb semolina · 1½ tsp dough salt · 4 tbsp olive oil from the dough supply · Water added gradually as needed; the listed supply is about 3 cups

8. 8

   Step 8: Divide the mixed dough into 6 equal pieces and shape each into a ball.

   Uses Complete mixed dough divided once into six balls

9. 9

   Step 9: For the first bread, heat 1 tbsp of the frying olive oil (1 tbsp) in a large heavy skillet over medium heat. Roll one dough ball into a round no thicker than ¼ inch.

   Uses 1 of the six dough balls for the first bread · 1 tbsp from the six-tablespoon frying supply for this bread

10. 10

    Step 10: Fry the rolled round in its hot oil until brown spots form on the underside; turn and cook the other side until spotted and crisp. Wrap the cooked bread in a clean towel. Repeat the rolling and frying steps for each of the remaining 5 balls, using 1 tbsp frying oil per bread: only the remaining 5 tbsp altogether.

    Uses First flattened round with its one tablespoon pan oil · Remaining 5 dough balls, each made into one bread · Remaining 5 tbsp frying oil total: 1 tbsp for each of the five remaining breads

11. 11

    Step 11: Serve all 6 cooked flatbreads with the prepared roasted-pepper sauce. Tear off pieces of bread to scoop up the sauce.

    Uses All six cooked flatbreads · Complete prepared pepper sauce