Algerijns Bouzgene Berber Brood met Geroosterde Pepper Sauce

Bereiding

1. 1

   verwarm voor your oven's broiler. leg red bell paprikapoeder's and tomaten on a baking sheet, and rooster under the broiler for ongeveer 8 minuten, turning occasionally. This should blacken the skin and help it schil off more easily. Cool, then scrape the skins off of the tomaten and paprikapoeder's, and leg them in een grote bowl. verwijder cores and seeds from the bell paprikapoeder's.

2. 2

   verhit 1 tablespoon of olijfolie 1 eetlepel olive oil in a skillet op middelhoog vuur. voeg toe the jalapenos and 4 knoflooken, and kook tot mals, stirring frequently. haal van het vuur, and breng over the knoflook and 1 chopped jalapeno to the bowl with the tomaten and red paprikapoeder's. Using two sharp steak knives (one in each hand), cut up the tomaten and paprikapoeder's to a coarse and soupy consistency. roer, and set sauce aside.

3. 3

   leg 907 g griesmeel in een grote bowl, and roer erdoor zout naar smaak and 4 tablespoons of olijfolie 4 eetlepels olive oil. Gradually voeg toe 720 ml water while mixing and squeezing with your hand tot the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.

4. 4

   For each round, verhit 1 tablespoon of olijfolie 6 eetlepels olive oil in een grote heavy skillet op middelhoog vuur. Roll out dough one round at a time, to no thicker than 1/4 inch. bak in the hot skillet tot dark bak bruin spots appear on the surface, and they are krokant. verwijder from the skillet, and wrap in a clean towel while preparing the remaining flat breads.

5. 5

   To eat the brood and sauce, break off pieces of the brood, and scoop them into the sauce. It will slide off, but just houd reaching in!