Step 2

Heat 1 tbsp olive oil in a skillet over medium heat. Add the jalapeños and garlic and cook until tender, stirring frequently. Transfer to the bowl with the tomatoes and peppers.

Step 3

Once the roasted peppers, tomatoes, garlic and jalapeño are all in the bowl, coarsely chop everything together to a rough, soupy consistency — two sharp knives (one in each hand) or a pastry cutter both work well. Stir, season with salt to taste, and set the sauce aside.

Step 4

Place the semolina in a large bowl and stir in the 1.5 tsp salt and 4 tbsp olive oil. Gradually add water while mixing and squeezing until the dough holds together without being sticky or dry. Divide into 6 balls.

Step 5

For each flatbread, heat 1 tbsp olive oil in a large heavy skillet over medium heat. Roll out one dough ball to no thicker than 6 mm. Fry for 2–3 minutes per side, until dark brown spots appear on the surface and the bread is crispy. Remove and wrap in a clean towel to keep soft and warm while cooking the remaining flatbreads.

Step 6

To serve, tear off pieces of the warm bread and scoop up the roasted pepper sauce.