Sikma is a traditional Black Sea bread from Trabzon. Made without a leavening agent, it is shaped by hand from cornmeal dough and cooked on a griddle. Serve it with regional dishes such as anchovies or white beans.
Add the salt to the cornmeal and gradually pour in the boiling water as you knead. The dough should be firm enough to hold in your hands. Add the boiling water carefully to avoid burns.
Take palm-sized portions of dough and squeeze and shape each between both hands into a thick, flat round.
Heat a griddle or cast-iron skillet over medium heat. Cook each flatbread for 4–5 minutes, until browned on both sides.
Sikma is best eaten fresh and can be stored in the refrigerator for 1 day. Reheat it briefly on a dry griddle or skillet, or it may become hard.
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