Bouzgene Berber Bread & Roasted Pepper Dip - Algerian

Ingredients

Bread

• 2 lbs semolina, medium ground
• 1 1/2 teaspoons salt (or to taste)
• 3 cups water (as much as needed)
• 4 tablespoons olive oil
• 6 tablespoons olive oil, for frying

Dip

• 2 large red bell peppers
• 4 vine ripened tomatoes
• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 1 green chili pepper (the larger, mild Algerian one or a mild jalapeno)
• salt

Directions

1. 1

   Preheat your oven's grill / broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the grill / broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily.

2. 2

   Cool, then scrape the skins off & discard, then place in a large bowl. Remove cores and seeds from the peppers.

3. 3

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chili and garlic, and cook until tender, stirring frequently.

4. 4

   Remove from heat & add the garlic and chili to the bowl with the tomatoes and red peppers.

5. 5

   Chop (or pulse in a food processor) the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.

6. 6

   Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being dry - but be careful not to get it sticky, and molds easily with the hand. Divide into 6 pieces and form into balls.

7. 7

   For 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. Fry 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.

8. 8

   Serve whilst still warm for a real treat!