Pastries and dough-based dishes
This Adana breakfast dish is made from dough kneaded with flour and water, rolled thin, and cooked on a griddle or dry skillet. While still hot, each flatbread is brushed with butter, filled with curd cheese, parsley, scallions, and Turkish red pepper flakes, then rolled tightly. The flatbread cooks ahead of time, while the filling stays uncooked; the heat inside the roll warms the cheese and softens it with the butter. The name sıkma refers to pressing the roll as it is formed.
Put the flour and salt in a wide bowl and gradually add the warm water as you knead. When the dough is smooth, soft as an earlobe, and no longer sticky, cover it and let it rest; this is inactive time.
Crumble the çökelek curd cheese and mix it with the finely chopped parsley, scallions, and Turkish red pepper flakes. Taste it; if the cheese is salty, do not add salt.
Divide the rested dough into eight equal balls. On a floured counter, roll each one into a round 2 mm thick and the same diameter as your skillet. Lightly flour the rounds and stack them.
Heat a griddle or wide, dry skillet over medium-high heat. Cook the flatbreads one at a time for about 1 minute per side, until bubbles and brown spots appear on the surface. Keep the cooked flatbreads between clean towels so they do not dry out.
Brush the entire surface of a hot flatbread with melted butter. Spread one-eighth of the filling in a strip along one edge and roll the flatbread tightly around it. Gently press the roll in your palm as you form it, then serve hot.
Let the dough rest covered before rolling (this is inactive time), and fill each flatbread as soon as it cooks. Unrested dough pulls back while rolling, and cooled flatbread cracks when rolled.
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