Bolo do Caco
Bolo do Caco is a traditional Portuguese flatbread that originates from the island of Porto Santo in the Madeira archipelago. This distinctive round bread gets its name from the 'caco' - a flat basalt stone slab traditionally used for cooking it. What sets this bread apart is its unique incorporation of sweet potato into the dough, which gives it a subtly sweet flavor and incredibly soft, airy texture with a crispy exterior.
Originally created as a way to make use of leftover bread dough, Bolo do Caco has evolved into one of Madeira's most beloved culinary exports. The bread is traditionally cooked on heated basalt stones, which impart a distinctive smoky flavor and create the characteristic thin, crispy crust. Today, it's commonly served warm with garlic butter and parsley, or used as the base for the famous Madeiran steak sandwich, making it an essential part of the island's gastronomic identity.
Ingredients
- 500g (500g) All-purpose flour
- 350g (350g) Sweet potato, cooked and mashed
- 200ml (200ml) Lukewarm water
- 12g (12g) Active dry yeast
- 9g (9g) Salt
- 150g (150g) Butter, softened
- 2 (2) Garlic cloves, minced
- 15g (1 tbsp) Fresh parsley, chopped
Method
- 1
Cook the sweet potato by boiling until tender, about 15-20 minutes. Drain, peel, and mash until completely smooth. Allow to cool to room temperature.
- 2
In a small bowl, dissolve the yeast in lukewarm water and let stand for 5-10 minutes until foamy.
- 3
In a large mixing bowl, combine the flour and salt. Add the mashed sweet potato, yeast mixture, and mix until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours until doubled in size.
- 5
Punch down the dough and divide into 8-10 equal portions. Roll each portion into a round, flat disc about 1cm thick. Cover and let rest for 30 minutes.
- 6
Heat a cast iron skillet or griddle over medium-high heat. Cook each bread round for 3-4 minutes on each side until golden brown and cooked through, with a crispy exterior.
- 7
Meanwhile, prepare the garlic butter by mixing the softened butter with minced garlic and chopped parsley.
- 8
Serve the bolo do caco warm, split open and generously spread with the garlic butter mixture.
- 9
Cook the sweet potato by boiling until tender, about 15-20 minutes. Drain, peel, and mash until completely smooth. Allow to cool to room temperature.
- 10
In a small bowl, dissolve the yeast in lukewarm water and let stand for 5-10 minutes until foamy.
- 11
In a large mixing bowl, combine the flour and salt. Add the mashed sweet potato, yeast mixture, and mix until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
- 12
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours until doubled in size.
- 13
Punch down the dough and divide into 8-10 equal portions. Roll each portion into a round, flat disc about 1cm thick. Cover and let rest for 30 minutes.
- 14
Heat a cast iron skillet or griddle over medium-high heat. Cook each bread round for 3-4 minutes on each side until golden brown and cooked through, with a crispy exterior.
- 15
Meanwhile, prepare the garlic butter by mixing the softened butter with minced garlic and chopped parsley.
- 16
Serve the bolo do caco warm, split open and generously spread with the garlic butter mixture.
