Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

1. Heat your oven's broiler. Lay the red peppers and tomatoes on a baking sheet and broil for about 8 minutes, turning now and then, until the skins blacken and blister.
2. Let them cool, then peel away the skins, discard the cores and seeds from the peppers, and drop everything into a large bowl.
3. Heat 1 tablespoon of the olive oil in a skillet over medium heat and cook the jalapeño and garlic, stirring often, until tender, then add them to the bowl with the peppers and tomatoes.
4. With a sharp knife in each hand, chop through the peppers and tomatoes until you have a coarse, soupy sauce; stir and set aside.
5. Tip the semolina into a large bowl and stir in the salt and 4 tablespoons of olive oil.
6. Gradually work in the water, mixing and squeezing with your hand, until the dough holds together and moulds easily without being sticky or dry, then divide into 6 balls.
7. Working one at a time, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat and roll a ball out no thicker than a quarter inch.
8. Fry until dark brown spots appear and the bread is crisp, then remove and wrap in a clean towel while you cook the rest.
9. To serve, tear off pieces of the warm bread and scoop up the sauce. It'll slip off, so just keep going back for more.

Tips from the ZestyPlate Kitchen

• Char the peppers and tomatoes until the skins are properly blackened, because that blistered skin is where the smoky flavour comes from.
• Add the water to the semolina bit by bit. You're after a dough that holds and moulds but doesn't stick to your hands.
• Roll each bread no thicker than a quarter inch so it crisps instead of going bready.
• Wrap the cooked breads in a clean towel to keep them soft and warm while you fry the rest.