Adana sıkma (cheese-filled griddle flatbread roll)
Ingredients
- 750 gWheat flour
- 120 gWhite bread
- 250 gWater
- 8 gSalt step 1
- 500 gWhite cheese
- 440 gOnion
- 3 gGround black pepper
- 3 gRed pepper flakes
- 200 gButter
- 27.4 gOlive oil
- 8 gSalt step 2
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour32%
- White cheese22%
- Onion19%
- Water11%
- Butter9%
- White bread 5%
- Olive oil 1%
- Salt 1%
- Ground black pepper 0%
- Red pepper flakes 0%
Ingredients by weight, heaviest at the bottom.
Method
Soak the stale bread and squeeze out the liquid. Knead it with the flour, salt and water into a firm dough, cover and let it rest.
10 minFinely chop the onions and fry them in the olive oil and part of the butter until they change colour. Stir in the salt, chili flakes and black pepper.
Once the mixture is lukewarm, mix in the crumbled white cheese to finish the filling.
Divide the dough into balls of about 70-80 g, roll each into a thin round of about 25 cm and cook both sides on a griddle or pan.
Brush both sides of the hot flatbreads with the remaining butter. Put about 45-50 g of filling near one edge and roll up tightly.
Where this recipe comes from
Registration pending: based on a TÜRKPATENT application that is not yet registered.
- TÜRKPATENT Resmî Coğrafi İşaret ve Geleneksel Ürün Adı Bülteni sayı 226, başvuru no C2024/000205 (Adana Ticaret Odası)Accessed: November 4, 2026
Last changed: November 1, 2026