Tomato Cumin Bread

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

1. Combine the flour and 1 1/2 teaspoons of the salt in a bowl, add the water and stir until the mixture forms a dough.
2. Turn out onto a lightly floured surface and knead on a lightly floured surface until smooth.
3. Place in a clean bowl, cover and let stand 1 hour.
4. Meanwhile, puree the butter, the remaining salt, the tomatoes, the cumin seeds and pepper in a food processor.
5. Set aside.
6. Divide dough into 12 pieces.
7. Place on a floured surface and flatten each piece with the palm of your hand.
8. Cover all but one piece with plastic wrap and set aside -- do not stack.
9. Roll out the remaining piece into a 5 1/2-inch circle.
10. Spread with a rounded half-teaspoon of the butter mixture.
11. Roll up tightly, like a jelly roll, making a long strip.
12. Starting at one end, tightly coil the strip, like a pinwheel.
13. Repeat with the remaining dough, refrigerating the finished ones on a baking sheet lined with parchment if your kitchen is warm.
14. Heat a large cast-iron skillet or griddle over medium heat.
15. Working in batches, cook breads until browned and cooked through, about 1 1/2 to 2 minutes per side.
16. Cut into quarters and serve hot.

flour, kosher salt, water, butter, oil, cumin seeds, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1353 (may not work)