Portuguese
Bolo do caco
A Madeiran flatbread made with sweet potato, cooked on a hot stone or griddle until lightly charred and tender inside. It is traditionally served warm with garlic and parsley butter melting into the crumb.
Watch it madeRenato Abreu · 2:29
Ingredients
- Orange-fleshed sweet potato, cooked and mashed150g
- Bread flour, plus extra for dusting200g
- Fresh baker's yeast8g
- Lukewarm water50ml, as needed
- Fine sea salt4g
- Unsalted butter, softened30g
- Garlic clove, finely grated1 small
- Fresh flat-leaf parsley, finely chopped1 tablespoon
Method
- Boil or steam the sweet potato until very tender, then peel if needed and mash it smoothly while still warm.
- Dissolve the fresh yeast in 2 tablespoons of the lukewarm water and let it stand for 5 minutes.
- Mix the mashed sweet potato, flour, salt, and dissolved yeast in a bowl, adding just enough remaining lukewarm water to form a soft, slightly tacky dough.
- Knead the dough for 8 to 10 minutes until elastic, then cover and leave to rise in a warm place for about 1 hour, or until noticeably puffed.
- Divide the dough into 2 equal pieces, shape each into a round about 12 to 14 cm wide and 2 cm thick, and dust lightly with flour.
- Cover the rounds and rest them for 20 minutes while heating a dry caco stone, cast-iron griddle, or heavy skillet over medium-low heat.
- Cook the breads on the dry hot surface for 6 to 8 minutes per side, pressing gently now and then, until browned in spots and cooked through.
- Stand each bread briefly on its edge and rotate it against the hot surface to cook the sides.
- Mix the softened butter with the garlic and parsley.
- Split the hot bolo do caco horizontally, spread generously with the garlic parsley butter, and serve immediately.
Common questions
Can I substitute instant yeast for fresh baker's yeast in bolo do caco?
Yes. Use about one-third the weight of fresh yeast: for 10 g fresh yeast, use about 3–4 g instant yeast. Mix it straight into the flour, and keep the dough’s water lukewarm, not hot.
How long does bolo do caco take from start to finish?
Plan for about 2 hours total. Sweet potato cooking takes 20–30 minutes, mixing and kneading 15 minutes, first rise about 1 hour, shaping/resting 20 minutes, and cooking 12–16 minutes.
What are the most common mistakes when making bolo do caco?
The biggest issues are a dough that’s too wet, under-kneading, and cooking on heat that’s too high. The bread should be soft and slightly tacky, well-risen, and cooked slowly so the center sets without burning.
How should I store leftover bolo do caco?
Cool completely, then wrap tightly or store in an airtight container at room temperature for 1 day or refrigerate up to 3 days. Rewarm in a dry skillet or toaster oven; freeze for up to 2 months.
What is the best way to serve bolo do caco?
Serve warm, split open and spread generously with the garlic-parsley butter so it melts into the crumb. It’s great alongside grilled meats, seafood, soups, or as a snack with more butter and a little flaky salt.