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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.
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2
Turn out onto a lightly floured surface and knead 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, 1 1/2 teaspoons of salt, tomatoes, cumin seeds and pepper in a food processor.
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5
Set aside.
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6
Divide the 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 1 piece with plastic wrap; do not stack.
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9
Roll 1 piece of the dough into a 5 1/2- to 6-inch circle.
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10
Spread with a rounded 1/2 teaspoon of the tomato butter.
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11
(Leftover butter can be frozen.)
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12
Roll the dough up tightly, making a long, ropelike strip.
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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.
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14
Gently flatten with your palm, then roll the dough back into a 5 1/2-inch circle.
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15
Repeat with the remaining dough, refrigerating the finished ones on a parchment-lined baking sheet if your kitchen is warm.
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16
Heat a large cast-iron skillet or griddle over medium heat.
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17
Working in batches, cook the breads until browned and cooked through, about 1 1/2 to 2 minutes per side.
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18
Cut into quarters and serve hot.
