Berber Buzgen Bread with Roasted Pepper Sauce

Algerian semolina flatbreads served with a rich and spicy sauce made from roasted peppers and tomatoes, perfect for dipping.

Ingredients

• 2 pcs Red bell pepper
• 4 pcs Tomatoes
• 1 pcs Jalapeño
• 4 clove Garlic
• 1 tbsp Olive oil
• 900 g Semolina
• 1.5 tsp Salt
• 3 cup Water
• 4 tbsp Olive oil
• 6 tbsp Olive oil

Instructions

1. Preheat the oven broiler. Broil the bell pepper and tomatoes on a baking sheet for about 8 minutes, turning occasionally, until the skin is charred. Let cool, then peel off the skin and remove the seeds from the peppers.
2. Heat 1 tablespoon of oil in a pan and sauté the jalapeño and garlic until soft. Transfer to the peppers and tomatoes and mince with two knives until you reach a coarse, almost soup-like consistency—this is your sauce.
3. Add the semolina, salt, and 4 tablespoons of oil to a bowl. Gradually pour in water while kneading until you have a soft, non-sticky dough. Divide into 6 balls.
4. For each flatbread, heat 1 tablespoon of oil in a heavy skillet. Roll out each ball to no more than 6 mm thick and fry until dark brown spots appear and the bread becomes crispy.
5. Serve immediately: break off pieces of bread and use them to scoop up the sauce.