Tomato-Cumin Bread

Directions

1. 1
   Combine the flour and 1 1/2 teaspoons of salt in a mixing bowl, add the water, and stir until mixture forms a dough.
2. 2
   Turn out onto a lightly floured surface and knead until smooth.
3. 3
   Place in a clean bowl, cover, and let stand 1 hour.
4. 4
   Meanwhile, puree the butter, 1 1/2 teaspoons of salt, tomatoes, cumin seeds and pepper in a food processor.
5. 5
   Set aside.
6. 6
   Divide the 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 1 piece with plastic wrap; do not stack.
9. 9
   Roll 1 piece of the dough into a 5 1/2- to 6-inch circle.
10. 10
    Spread with a rounded 1/2 teaspoon of the tomato butter.
11. 11
    (Leftover butter can be frozen.)
12. 12
    Roll the dough up tightly, making a long, ropelike strip.
13. 13
    Starting at one end, tightly coil the strip like a pinwheel, and press the other end onto the outer edge to make an even round.
14. 14
    Gently flatten with your palm, then roll the dough back into a 5 1/2-inch circle.
15. 15
    Repeat with the remaining dough, refrigerating the finished ones on a parchment-lined baking sheet if your kitchen is warm.
16. 16
    Heat a large cast-iron skillet or griddle over medium heat.
17. 17
    Working in batches, cook the breads until browned and cooked through, about 1 1/2 to 2 minutes per side.
18. 18
    Cut into quarters and serve hot.