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Ingredients
3 ¼ cups plus 2 tablespoons all-purpose flour
3 teaspoons kosher salt
1 ½ cups water
½ cup 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 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.
- Step 2
Meanwhile, puree the butter, 1 ½ teaspoons of salt, tomatoes, cumin seeds and pepper in a food processor. Set aside.
- 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 5 ½- to 6-inch circle. Spread with a rounded ½ teaspoon of the tomato butter. (Leftover butter can be frozen.)
- 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 5 ½-inch circle. Repeat with the remaining dough, refrigerating the finished ones on a parchment-lined baking sheet if your kitchen is warm.
- 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 1 ½ to 2 minutes per side. Cut into quarters and serve hot.
Private Notes