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  1. To make the dough: Mix all of the ingredients together and knead to form a smooth ball. Place the dough in a bowl, cover with plastic, and let rest at room temperature for at least 8 hours. Note: Since there's no yeast in this bread, it's not going to change much in appearance, if at all.

  2. To make the filling: Pour the olive oil into a large skillet set over medium heat. Add the garlic, onion, and bell and jalapeño peppers and cook, stirring occasionally, until the onion is translucent, about 6 to 8 minutes. Add the cumin, coriander, fennel, salt, and chili flakes; stir.

  3. Add the tomatoes and simmer until the liquid reduces and the mixture thickens, stirring frequently. Remove from the heat, add the parsley, and taste and adjust the seasonings.

  4. Place a rack in the upper third of your oven and place a baking stone on the rack. Preheat the oven to 500°F.

  5. To assemble: Divide the dough into a dozen 2 1/4-ounce pieces, and roll lightly into balls. Flatten the balls with your hand, then use a rolling pin to roll each into a flat, thin disk about 5" in diameter.

  6. Lightly brush the edges of each disk with water. Place 2 tablespoons of the cooled filling on the lower halves. Fold the upper halves over and press the edges tightly to seal.

  7. When all of the dough circles are filled, bake the filled breads three or four at a time on the hot stone for 5 to 7 minutes, until the bottoms have dark spots on them. Flip them over and bake for another 3 to 5 minutes on the second side. Remove from the oven and repeat with the remaining breads until all are baked.

  8. Store unused breads in the refrigerator, covered, for up to 1 week.