Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

This recipe features Bouzgene, a pan-fried semolina bread, served with a roasted pepper and tomato sauce. The bread dough is a simple mix of semolina, salt, olive oil, and water, rolled thin and cooked until it develops dark brown spots and a crisp texture. The sauce starts with red peppers and tomatoes broiled until their skins blacken and blister, then peeled and combined with softened garlic and jalapeños. It's meant to be eaten by hand: break off pieces of the warm bread and scoop them into the sauce.