Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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1. 1
   Preheat the broiler. Place red peppers and tomatoes on a baking sheet and broil for about 8 minutes, turning occasionally, until the skins blacken. Cool, then peel away the charred skin. Remove cores and seeds from the peppers.
2. 2
   Heat 15 ml olive oil in a skillet over medium heat. Add diced jalapenos and minced garlic, cook until tender, stirring frequently. Transfer to a bowl with the roasted peppers and tomatoes.
3. 3
   Using two sharp knives, coarsely chop the peppers and tomatoes into a soupy consistency. Stir and set the sauce aside.
4. 4
   Place 200 g semolina in a large bowl and stir in salt and 60 ml olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without sticking and molds easily. Divide into 6 balls.
5. 5
   Heat 15 ml olive oil in a large heavy skillet over medium heat. Roll out each dough ball to no thicker than 6 mm. Fry until dark brown spots appear and the bread is crispy. Wrap in a clean towel while cooking the remaining flatbreads.
6. 6
   To serve, break off pieces of bread and scoop into the roasted pepper sauce.