Tomato Cumin Bread

Directions

1. 1
   Combine the flour and 1 1/2 teaspoons of the salt in a bowl, add the water and stir until the mixture forms a dough.
2. 2
   Turn out onto a lightly floured surface and knead on a lightly floured surface until smooth.
3. 3
   Place in a clean bowl, cover and let stand 1 hour.
4. 4
   Meanwhile, puree the butter, the remaining salt, the tomatoes, the cumin seeds and pepper in a food processor.
5. 5
   Set aside.
6. 6
   Divide dough into 12 pieces.
7. 7
   Place on a floured surface and flatten each piece with the palm of your hand.
8. 8
   Cover all but one piece with plastic wrap and set aside -- do not stack.
9. 9
   Roll out the remaining piece into a 5 1/2-inch circle.
10. 10
    Spread with a rounded half-teaspoon of the butter mixture.
11. 11
    Roll up tightly, like a jelly roll, making a long strip.
12. 12
    Starting at one end, tightly coil the strip, like a pinwheel.
13. 13
    Repeat with the remaining dough, refrigerating the finished ones on a baking sheet lined with parchment if your kitchen is warm.
14. 14
    Heat a large cast-iron skillet or griddle over medium heat.
15. 15
    Working in batches, cook breads until browned and cooked through, about 1 1/2 to 2 minutes per side.
16. 16
    Cut into quarters and serve hot.