6 Serves
65 Mins
Preheat the broiler. Arrange the red bell peppers and fresh tomatoes on a baking sheet and roast under the broiler for 8 minutes, turning occasionally until the skins are charred.
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AlgerianVitamin K
343 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
202 µg / 400 µgCalcium
160 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
156 mg / 1,250 mgPotassium
395 mg / 4,700 mgSodium
392 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Allow the vegetables to cool, then peel away the charred skins. Remove the cores and seeds from the bell peppers and place all vegetables into a large bowl.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the jalapeno peppers and garlic until tender, then transfer them to the bowl with the roasted vegetables.
Using two sharp knives, chop the roasted vegetables and aromatics in the bowl until they reach a coarse, soupy consistency. Set the sauce aside.
In a large mixing bowl, combine the semolina, salt, and 4 tablespoons of olive oil. Gradually incorporate water while mixing and kneading by hand until a cohesive, non-sticky dough forms.
Divide the dough into 6 equal portions and shape them into balls. On a clean surface, roll each ball out to a 1/4-inch thickness.
Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Fry each flatbread until dark brown spots appear and the bread is crispy. Keep the cooked breads warm in a clean towel.
18
g143
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Algerian34
g56
g12
g