Sides · Algerian

Algerian Berber Flatbread with Roasted Pepper Sauce

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 31, 2026

This is rustic Algerian comfort food at its best: crisp, chewy semolina flatbreads served alongside a smoky roasted pepper and tomato sauce. You tear off pieces of warm bread and scoop up the sauce, no forks required. It comes together with pantry basics and rewards a little hands-on patience.

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Algerian Berber Flatbread with Roasted Pepper Sauce

Why you'll love this

  • Smoky roasted pepper sauce with almost no work
  • Crisp, chewy homemade flatbread
  • Naturally vegetarian and shareable
  • Fun, hands-on way to eat

EveryDayMeal recipe

Algerian Berber Flatbread with Roasted Pepper Sauce

Prep
25m
Cook
35m
Total
60m
Serves
6
Level
Medium

Ingredients

  • 2 red bell peppers
  • 4 tomatoes
  • 1 tablespoon olive oil (for the sauce)
  • 4 garlic cloves, chopped
  • 1 jalapeno, chopped
  • to taste salt
  • 2 pounds (about 5 1/2 cups) semolina flour
  • 1 1/2 teaspoons salt
  • about 3 cups water
  • 4 tablespoons olive oil (for the dough)
  • 6 tablespoons olive oil (for frying)

Equipment

  • Baking sheet
  • Large heavy skillet
  • Large mixing bowl
  • Rolling pin
  • Clean kitchen towel

Instructions

  1. Turn on your oven's broiler and set the peppers and tomatoes on a baking sheet. Broil about 8 minutes, turning now and then, until the skins blacken and blister, which loosens them and deepens the flavor.
  2. Let the vegetables cool until you can handle them, then peel off the charred skins. Pull out the cores and seeds from the peppers, and drop everything into a large bowl.
  3. Heat 1 tablespoon olive oil in a skillet over medium. Add the garlic and jalapeno and cook, stirring often, until soft and fragrant, about 2 to 3 minutes, so the raw bite mellows out.
  4. Add the garlic and jalapeno to the bowl with the roasted peppers and tomatoes. Using two knives (one in each hand) or a fork, chop and mash everything into a coarse, soupy sauce. Season with salt to taste and set aside.
  5. Put the semolina in a large bowl and stir in 1 1/2 teaspoons salt and 4 tablespoons olive oil. Gradually work in the water with your hand, squeezing and folding, until the dough holds together and is smooth, not sticky or dry.
  6. Divide the dough into 6 pieces and roll each into a ball. On a lightly floured surface, roll one ball out to no thicker than 1/4 inch.
  7. Heat about 1 tablespoon olive oil in a large heavy skillet over medium. Fry the flatbread until dark brown spots form and the surface turns crisp, a few minutes per side.
  8. Remove and wrap the bread in a clean towel to keep it soft and warm while you roll and fry the rest.
  9. Serve warm: tear off pieces of bread and scoop them through the sauce. It will slide off, so just keep going back for more.

Tips from the kitchen

  • Char the peppers and tomatoes until the skins are truly blackened. That smoky flavor is the whole point of the sauce.
  • Add the water slowly. Semolina absorbs differently depending on humidity, so stop when the dough just holds together.
  • Keep the cooked breads wrapped in a towel. The trapped steam keeps them soft and pliable for scooping.

Estimated nutrition per serving: 520 cal · 13g protein · 78g carbs · 18g fat

Make it your own

  • Skip the jalapeno or swap in a milder chile for a gentler sauce.
  • Stir a pinch of cumin or smoked paprika into the sauce for extra depth.
  • Use half all-purpose flour with the semolina for a softer, easier-to-roll dough.

Storing & make-ahead

Store cooled flatbread wrapped in foil at room temperature for up to 2 days, or freeze for up to a month. Reheat in a dry skillet to bring back the crisp edges. Keep the sauce covered in the fridge up to 3 days.

Good to know

Can I roast the peppers without a broiler?
Yes. Char them directly over a gas flame or on a hot grill, turning until the skins blacken, then peel.
What is semolina and where do I find it?
Semolina is coarsely ground durum wheat. Look for it in the flour or international aisle, or online. It gives the bread its signature chew.
My dough is too sticky. What went wrong?
You likely added too much water at once. Work in a little more semolina until it molds cleanly to your hand.
Can I make the sauce ahead?
Absolutely. It actually tastes better after a rest in the fridge, so make it a day early and bring to room temperature before serving.

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