Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Preheat your oven's broiler. Lay the red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally.
2. 2This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and put the them in a large bowl.
3. 3Remove cores and seeds from the bell peppers.
4. 4Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently.
5. 5Take it off the heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers.
6. 6Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
7. 7Lay the semolina in a large mixing bowl, and stir through salt and 4 tablespoons of olive oil.
8. 8Gradually 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. Divide into 6 pieces and form into balls.
9. 9For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch.
10. 10FryFry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
11. 11To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!