Tomato-Cumin Bread

Ingredients

• 3 1/4 cups plus 2 tablespoons all-purpose flour
• 3 teaspoons kosher salt
• 1 1/2 cups water
• 1/2 cup unsalted butter
• softened
• 6 oil-packed sun-dried tomatoes
• well drained
• 1/2 teaspoon cumin seeds
• Freshly ground pepper to taste

Instructions

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. Turn out onto a lightly floured surface and knead until smooth.
3. Place in a clean bowl, cover, and let stand 1 hour.
4. Meanwhile, puree the butter, 1 1/2 teaspoons of salt, tomatoes, cumin seeds and pepper in a food processor.
5. Set aside.
6. Divide the dough into 12 pieces.
7. Place on a floured surface and flatten each piece with the palm of your hand.
8. Cover all but 1 piece with plastic wrap; do not stack.
9. Roll 1 piece of the dough into a 5 1/2- to 6-inch circle.
10. Spread with a rounded 1/2 teaspoon of the tomato butter.
11. (Leftover butter can be frozen.)
12. Roll the dough up tightly, making a long, ropelike strip.
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. Gently flatten with your palm, then roll the dough back into a 5 1/2-inch circle.
15. Repeat with the remaining dough, refrigerating the finished ones on a parchment-lined baking sheet if your kitchen is warm.
16. Heat a large cast-iron skillet or griddle over medium heat.
17. Working in batches, cook the breads until browned and cooked through, about 1 1/2 to 2 minutes per side.
18. Cut into quarters and serve hot.