Tomato-Cumin Bread

Preparation

1. Step 1

   Combine the flour and 1½ teaspoons of salt in a mixing bowl, add the water, and stir until mixture forms a dough. Turn out onto a lightly floured surface and knead until smooth. Place in a clean bowl, cover, and let stand 1 hour.

2. Step 2

   Meanwhile, puree the butter, 1½ teaspoons of salt, tomatoes, cumin seeds and pepper in a food processor. Set aside.

3. Step 3

   Divide the dough into 12 pieces. Place on a floured surface and flatten each piece with the palm of your hand. Cover all but 1 piece with plastic wrap; do not stack. Roll 1 piece of the dough into a 5½- to 6-inch circle. Spread with a rounded ½ teaspoon of the tomato butter. (Leftover butter can be frozen.)

4. Step 4

   Roll the dough up tightly, making a long, ropelike strip. 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. Gently flatten with your palm, then roll the dough back into a 5½-inch circle. Repeat with the remaining dough, refrigerating the finished ones on a parchment-lined baking sheet if your kitchen is warm.

5. Step 5

   Heat a large cast-iron skillet or griddle over medium heat. Working in batches, cook the breads until browned and cooked through, about 1½ to 2 minutes per side. Cut into quarters and serve hot.