Tomato Cumin Bread
- Total Time
- About 1 hour 30 minutes
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Ingredients
- 3¼cups plus 2 tablespoons all-purpose flour
- 3teaspoons kosher salt
- 1½cups water
- ¼pound unsalted butter, softened
- 6oil-packed sun-dried tomatoes, well drained
- ½teaspoon cumin seeds
- Freshly ground pepper to taste
Nutritional analysis per serving (12 servings)
200 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the flour and 1½ teaspoons of the salt in a bowl, add the water and stir until the mixture forms a dough. Turn out onto a lightly floured surface and knead on a lightly floured surface until smooth. Place in a clean bowl, cover and let stand 1 hour.
- Step 2
Meanwhile, puree the butter, the remaining salt, the tomatoes, the cumin seeds and pepper in a food processor. Set aside.
- Step 3
Divide dough into 12 pieces. Place on a floured surface and flatten each piece with the palm of your hand. Cover all but one piece with plastic wrap and set aside -- do not stack. Roll out the remaining piece into a 5½-inch circle. Spread with a rounded half-teaspoon of the butter mixture.
- Step 4
Roll up tightly, like a jelly roll, making a long strip. Starting at one end, tightly coil the strip, like a pinwheel. Repeat with the remaining dough, refrigerating the finished ones on a baking sheet lined with parchment if your kitchen is warm.
- Step 5
Heat a large cast-iron skillet or griddle over medium heat. Working in batches, cook breads until browned and cooked through, about 1½ to 2 minutes per side. Cut into quarters and serve hot.
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