🇹🇷 Turkey · Food
Sıkma (Turkish Flatbread Wrap)
By eatmundo · July 5, 2026
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.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large mixing bowl, combine 3 cups (360g) all-purpose flour and 1 teaspoon of salt. Gradually add 1.5 cups (360ml) 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, 1/4 cup (30g) finely chopped red onion, 1 teaspoon red pepper paste (biber salçası), and 1 teaspoon 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 about 1 tablespoon 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 tiny bit of olive oil. Place one or two Sıkma wraps in the pan, depending on size.
- 7
Cook each Sıkma for 3-5 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
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 20-25 cm (8-10 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 at room temperature for up to 2 days, or freeze for longer storage.
Mundo Match
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