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