Sides · Algerian

Algerian Berber Flatbread with Roasted Pepper Sauce

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · June 25, 2026

This Algerian bouzgene pairs golden, pan-fried semolina flatbread with a smoky roasted pepper and tomato sauce that you scoop up by hand. The bread is crisp outside and tender inside, and the sauce is sweet, charred, and just a little spicy. It is rustic, satisfying, and meant to be shared.

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Algerian Berber Flatbread with Roasted Pepper Sauce

Why you'll love this

  • Crispy, golden flatbread you make in a skillet, no oven baking needed.
  • A smoky roasted pepper sauce that comes together while the dough rests.
  • Naturally vegetarian and built for sharing.
  • Simple pantry ingredients turn into something special.

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

Equipment

  • Baking sheet
  • Broiler
  • Large skillet
  • Large mixing bowl
  • Rolling pin

Instructions

  1. Turn on your oven's broiler and arrange the bell peppers and tomatoes on a baking sheet. Broil for about 8 minutes, turning now and then, until the skins blacken and blister, which makes them easy to peel and adds a smoky flavor.
  2. Let the vegetables cool until you can handle them, then peel off the charred skins. Remove 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 heat and cook the garlic and jalapeno, stirring often, until soft and fragrant, about 2 to 3 minutes, so the raw bite mellows. Scrape them into the bowl with the peppers and tomatoes.
  4. Using two knives or a fork, chop and mash the roasted vegetables right in the bowl until you have a coarse, soupy sauce. Season with salt to taste and set aside.
  5. Put the semolina in a large bowl and stir in the 1 1/2 teaspoons salt and 4 tablespoons olive oil. Add water a little at a time, mixing and squeezing with your hand, until the dough holds together and feels smooth, not sticky or dry.
  6. Divide the dough into 6 equal pieces and roll each into a ball. On a lightly floured surface, roll one ball at a time into a round no thicker than 1/4 inch.
  7. Heat about 1 tablespoon olive oil in a heavy skillet over medium heat and fry each round until dark brown spots appear and the surface is crisp, a few minutes per side. Wrap the cooked breads in a clean towel to keep them warm and soft while you finish the rest.
  8. Serve warm: tear off pieces of bread and scoop up the roasted pepper sauce. It will slip a little, so just keep going back for more.

Tips from the kitchen

  • Char the peppers and tomatoes until truly blackened in spots; that smoky flavor is what makes the sauce.
  • Add water to the dough slowly. You want it to just hold together, since too much makes it sticky and hard to roll.
  • Keep cooked breads wrapped in a towel so they stay pliable instead of drying out.

Estimated nutrition per serving: 520 cal · 13g protein · 78g carbs · 17g fat

Make it your own

  • Swap the jalapeno for a milder chile or leave it out for a kid-friendly version.
  • Stir a little ground cumin or smoked paprika into the sauce for extra depth.
  • Use half whole wheat flour with the semolina for a heartier bread.

Storing & make-ahead

Store leftover bread wrapped in foil at room temperature for up to 2 days and reheat in a dry skillet. Keep the sauce covered in the fridge for up to 4 days and warm gently before serving.

Good to know

Can I make the sauce ahead?
Yes. The roasted pepper sauce keeps well in the fridge for up to 4 days and the flavor deepens overnight. Bring it to room temperature or warm it before serving.
What if I don't have semolina?
Semolina gives the bread its signature texture, but you can use a mix of semolina and all-purpose flour if needed. The result will be a bit softer.
How do I keep the bread from drying out?
Wrap each cooked round in a clean kitchen towel right away. The trapped steam keeps them tender while you finish the batch.
Is this dish spicy?
It has a mild kick from the jalapeno. Remove the seeds or skip the chile entirely for a gentler version.

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