Rustic Algerian Bouzgene Berber Bread with Roasted Pepper Sauce Recipe

Place the red bell peppers, green chili, and tomatoes under a preheated oven broiler or directly over a gas flame, turning occasionally until the skins are completely charred, about 15 minutes.

Transfer the charred peppers and tomatoes to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes to easily loosen the skins.

Gently peel off the blackened skins, discard the seeds, and finely chop the soft vegetable flesh on a cutting board.

Heat 2 tablespoons of olive oil in a skillet over medium heat, then add the chopped peppers, tomatoes, minced garlic, and salt, cooking until the liquid evaporates and the mixture thickens into a jam-like sauce, about 10 minutes.

While the sauce cools, combine the fine semolina, all-purpose flour, and salt in a large mixing bowl, then rub in the 1/3 cup of olive oil with your fingertips until it resembles wet sand.

Fold the chopped mint and green onions into the dry semolina mixture, then gradually add the warm water, kneading for 5 to 7 minutes on a clean surface until the dough is smooth and pliable.

Divide the dough into 4 equal portions, roll them into balls, and let them rest covered for 10 minutes before rolling each ball out on a lightly floured surface to a 1/4-inch thick round.

Heat a dry cast-iron skillet over medium heat and cook each flatbread for 3 to 4 minutes per side, pressing down gently with a spatula, until golden-brown spots appear and the bread is cooked through.

Slice the warm flatbreads into wedges and serve immediately alongside the smoky roasted pepper sauce drizzled with the remaining tablespoon of olive oil.