Instructions
Preheat your oven's broiler to a high setting. Place the red bell peppers and tomatoes evenly on a baking sheet, ensuring they have space to roast properly. Broil them for about 8 minutes, turning occasionally to encourage even charring. This process blackens the skin, making it easier to peel while also infusing a smoky depth into the sauce. Once the peppers and tomatoes are pleasantly charred, allow them to cool enough to handle. Gently scrape off the skins—this step ensures a smooth, rich sauce without bitter burnt bits. Remove the cores and seeds from the bell peppers to keep the sauce silky and balanced, then transfer all the roasted vegetables into a large bowl. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped jalapenos and garlic cloves, cooking until they soften and release their aromatic flavors, stirring frequently to prevent burning. Remove from the heat and combine these fragrant ingredients with the roasted vegetables. With two sharp steak knives held in each hand, chop everything into a coarse, soupy texture, stirring well. Set this vibrant sauce aside to allow flavors to meld. For the bread, pour the semolina into a large mixing bowl and stir in salt along with 4 tablespoons of olive oil. Gradually add water to the mixture, using your hand to mix and squeeze the dough until it clings together — neither sticky nor dry. It should be pliable enough to form easily. Divide the dough into 6 equal portions and roll each into a smooth ball. Heat 1 tablespoon of olive oil in a large, heavy skillet over medium heat for each piece of dough. Roll out one ball at a time on a floured surface until about 1/4 inch thick. Fry each flatbread in the hot skillet until dark brown spots appear across the surface, and the bread becomes wonderfully crispy. Remove the bread and immediately wrap it in a clean towel to keep warm and soft while you cook the remaining pieces. To serve, tear off pieces of the bread and use them to scoop generous amounts of the roasted pepper and tomato sauce. The bread’s texture lets the sauce slide off slightly, but that’s all part of the fun — just keep diving back in for more! Tips: When peeling the peppers and tomatoes, a little patience goes a long way—removing the skins makes a big difference in sauce smoothness. Also, be sure the skillet is hot enough to get a crispy crust on the bread without burning. You can keep the cooked breads warm by placing them in a low oven wrapped in foil after cooking.
