Bouzgene Berber Bread & Roasted Pepper Dip - Algerian - cooking recipe

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

Preparation

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.
Cool, then scrape the skins off & discard, then place in a large bowl. Remove cores and seeds from the peppers.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chili and garlic, and cook until tender, stirring frequently.
Remove from heat & add the garlic and chili to the bowl with the tomatoes and red peppers.
Chop (or pulse in a food processor) the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
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.
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.
Serve whilst still warm for a real treat!