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Bolo Do Caco Recipe

Bolo do Caco Recipe

Bolo do Caco is a traditional Madeiran flatbread made with mashed sweet potatoes, flour, and yeast. Cooked on a skillet or griddle instead of baked, it has a soft, fluffy interior and crispy golden crust. Finished with homemade garlic butter, it’s perfect as a side, sandwich bread, or appetizer. This recipe brings authentic Portuguese flavor to your kitchen with just a few simple ingredients.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: bread
Cuisine: Portuguese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • For the Dough
  • 500 g about 4 cups all-purpose flour
  • 250 g about 1 cup mashed sweet potato (peeled & boiled)
  • 10 g 1 tbsp dry active yeast
  • 1 tsp salt
  • 300 ml 1¼ cups warm water
  • 1 tsp sugar to activate yeast
  • For Garlic Butter:
  • 100 g 7 tbsp unsalted butter
  • 3 –4 garlic cloves finely minced
  • 1 tbsp chopped fresh parsley optional
  • Pinch of sea salt

Equipment

  • Mixing bowl
  • Measuring Cups & Spoons
  • Potato masher or fork
  • Wooden spoon or dough hook
  • Clean kitchen towel or plastic wrap
  • Large cast iron skillet or griddle
  • Small saucepan (for garlic butter)
  • Pastry brush (optional)

Method
 

  1. Step 1: Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 10 minutes until foamy.
  2. Step 2: Prepare the Dough: In a large bowl, mix the flour and salt. Add the mashed sweet potato and the activated yeast mixture. Stir until a shaggy dough forms.
  3. Step 3: Knead and Rest: Knead the dough by hand (or with a mixer) for 8–10 minutes until smooth and elastic. Cover with a towel or plastic wrap and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  4. Step 4: Shape the Flatbreads: Punch down the dough and divide it into 6–8 equal pieces. Shape each into a disc about ½ inch thick. Let them rest on a floured surface for 20 minutes.
  5. Step 5: Cook on the Skillet: Heat a cast iron skillet over medium heat (no oil needed). Cook each disc for 5–7 minutes per side, flipping once, until golden and cooked through. Adjust heat as needed to avoid burning.
  6. Step 6: Make Garlic Butter: While the bread cooks, melt the butter in a small saucepan. Add garlic, parsley, and a pinch of salt. Cook for 1–2 minutes over low heat.
  7. Step 7: Serve :Brush the hot Bolo do Caco with garlic butter and serve immediately.
    Bolo Do Caco Recipe

Notes

Sweet Potato Tip: Use orange-fleshed sweet potatoes for color and sweetness. Steam or boil until soft.
Grill Method: For an even more traditional touch, cook the bread over a charcoal grill on a flat griddle stone.
Storage: Store leftovers in an airtight container for up to 2 days. Reheat on a pan to refresh the texture.
Freezing: Cooked flatbreads can be frozen and reheated in a skillet or oven.
Serving Ideas: Pair with espetada (grilled meat skewers), use as sandwich bread, or serve with soups and stews.
Bolo Do Caco Recipe