Tomato Cumin Bread
Published December 28, 1996
- Total Time
- About 1 hour 30 minutes
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Ingredients
3 ¼ cups plus 2 tablespoons all-purpose flour
3 teaspoons kosher salt
1 ½ cups water
¼ pound unsalted butter, softened
6 oil-packed sun-dried tomatoes, well drained
½ teaspoon cumin seeds
Freshly ground pepper to taste
Nutritional analysis per serving (12 servings)
27 grams carbs; 20 milligrams cholesterol; 200 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 1 gram fiber; 177 milligrams sodium; 4 grams protein
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 1 ½ 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 5 ½-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 1 ½ to 2 minutes per side. Cut into quarters and serve hot.
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