Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

2 orange bell peppers
4 tomatoes
1 tbsp rice bran oil
4 cloves garlic, chopped
1 jalapeno pepper, chopped
Salt to taste
1 kg semolina
1 tsp SIDS SALT & PEPPER
3 cups water, as needed
4 tbsp olive oil
6 tbsp rice bran oil, for frying

Preheat oven broiler. Place 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 oil in a frypan. 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 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 then stir in SIDS SALT & PEPPER and 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 oil in a large heavy frypan. Roll out dough one round at a time, to no thicker than 6 mm. Fry in the hot pan until dark brown spots appear on the surface and they are crispy. Remove from the pan and wrap in a clean towel while preparing the remaining flat breads.