Instruction

• Preheat your oven's broiler
• Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally
• This should blacken the skin and help it peel off more easily
• Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl
• Remove cores and seeds from the bell peppers
• Heat 1 tablespoon of olive oil in a skillet over medium heat
• Add the jalapenos and garlic, and cook until tender, stirring frequently
• Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers
• Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency
• Stir, and set sauce aside
• Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil
• Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand
• Divide into 6 pieces and form into balls
• For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat
• Roll out dough one round at a time, to no thicker than 1/4 inch
• Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy
• Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads
• To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce
• It will slide off, but just keep reaching in!