Bolo do Caco
Traditional flatbread from Madeira, Portugal, soft in texture and usually served with garlic butter.
135 min
Medium
Portuguesa (Madeira)
4 servings
The story behind
The name 'Bolo do Caco' comes from the traditional way it was cooked: on a hot basalt 'caco' (stone). This bread is a staple of Madeiran gastronomy and has become a favorite both as a side dish and for making sandwiches filled with meat or fish.
Instructions
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1Mix the flour with the mashed sweet potato, yeast, and salt; add warm water gradually until a homogeneous dough is obtained.
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2Let the dough rest in a warm place until it doubles in size.
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3Divide the dough into small, flat discs.
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4Cook in a hot pan or griddle (the 'caco') on both sides until golden brown.
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5Slice the bread in half and spread with the prepared garlic butter while still warm.
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