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Türkiye · Food

Sıkma (Turkish Flatbread Wrap)

45 min
720 kcal
4 servings

By eatmundo · July 5, 2026

Sıkma (Turkish Flatbread Wrap)🇹🇷AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Sıkma (Turkish Flatbread Wrap). The percentage is the share of ingredients the two recipes have in common.

Same technique: Sandwich & wrap42 recipes from 11 countries

Discover Sıkma, a delightful and versatile Turkish street food from the Mediterranean region. Thin, unleavened dough is rolled, filled with a savory mixture—often cheese and herbs—then folded or rolled and cooked on a traditional 'sac' griddle until golden and slightly crispy. Perfect for a light lunch or snack, bursting with fresh flavors.

According to eatmundo's ingredient comparison, the closest dish to Sıkma from another cuisine is Fasolada (Greece): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    In a large mixing bowl, combine 500g all-purpose flour and 5g (1 teaspoon) salt. Gradually add 250ml lukewarm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until the dough is smooth and elastic. Cover with a damp cloth and let rest for 30 minutes at room temperature. This rest is crucial for dough elasticity.

  • 2

    While the dough rests, prepare the filling. Crumble 1 cup (200g) feta cheese into a bowl. Add 1/2 cup (20g) finely chopped fresh parsley, 30g finely chopped onion, 1 tablespoon red pepper paste (biber salçası), and 1 tablespoon tomato paste. Mix well to combine. You can also use fillings like mashed potato, spinach, or ground meat.

  • 3

    Divide the rested dough into 8 equal pieces. Roll each piece into a ball. On a lightly floured surface, using a rolling pin, roll each ball into a very thin, round flatbread, about 10-12 inches (25-30 cm) in diameter. Aim for paper-thinness, similar to phyllo pastry, for the best texture.

  • 4

    Spread about 2-3 tablespoons of the prepared filling evenly over half of each rolled-out flatbread. Leave a small border around the edges. Drizzle 1 teaspoon of olive oil over the filling for extra richness and moisture.

  • 5

    Carefully fold the un-filled half of the flatbread over the filled half, creating a semi-circle. Gently press the edges to seal. Alternatively, you can roll the entire filled flatbread into a tight cigar shape, which is also a common Sıkma style.

  • 6

    Preheat a large non-stick pan or a traditional *sac* (convex griddle) over medium heat. Lightly grease the surface with a little of the remaining olive oil. Place 1 or 2 Sıkma wraps in the pan, depending on size.

  • 7

    Cook each Sıkma for 1-2 minutes per side, or until golden brown spots appear and the flatbread is cooked through. The exact time will depend on your pan and heat. Serve immediately, perhaps with a side of yogurt or a fresh salad. Enjoy these warm, delicious wraps!

Frequently Asked Questions

What is Sıkma?

Sıkma is a traditional Turkish flatbread wrap originating from the Mersin region. It consists of a thin, unleavened flatbread folded around a savory filling of feta cheese, onions, parsley, tomato and red pepper pastes, and olive oil. It is typically consumed as a quick meal or breakfast.

How thin should I roll the Sıkma dough, and what's the trick to prevent it from tearing?

Roll the dough very thin, almost translucent, about 25-30 cm (10-12 inches) in diameter. Use a lightly floured surface and rolling pin, and be gentle to avoid tears.

What's the ideal cooking surface and doneness for Sıkma flatbreads?

Traditionally, Sıkma is cooked on a sac (convex griddle), but a cast-iron skillet or griddle works well. Cook each side for 1-2 minutes until lightly browned spots appear and the bread puffs slightly, indicating it's cooked through but still soft.

Can I customize the Sıkma filling, and what are some common additions or substitutions for the feta and parsley?

Absolutely! While feta and parsley are classic, you can add spinach, potatoes, ground meat, or even use different cheeses like crumbled white cheese or kasar. Adjust seasonings to taste.

How can I ensure my Sıkma flatbreads remain soft and pliable after cooking, and how should I store them?

To keep them soft, stack the cooked flatbreads and cover them with a clean cloth immediately after taking them off the heat. Store them wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days, or freeze for longer storage.

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