Bolo do Caco
Bolo do Caco is a traditional Madeiran flatbread, typically baked on a basalt stone slab. This vegan version is soft, slightly chewy, and perfect for soaking up sauces or enjoying with a spread. It's often served as a side dish or appetizer.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 363 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gall-purpose flour
- 100 gsweet potato, peeled and boiled
- 7 gactive dry yeast
- 5 gsugar
- 5 gsalt
- 100 mlwater, lukewarm
garlic butter
- 2 clovegarlic, minced
- 30 gvegan butter, melted
- 1 tbspfresh parsley, chopped
Equipment
cast iron skillet · clean kitchen towel · pastry brush · griddle · large bowl · wire rack · wooden spoon · small bowl · heavy-bottomed pan
The method
Step by step
- 1
In a small bowl, combine the lukewarm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
- 2
In a large mixing bowl, mash the boiled sweet potato until very smooth.
About 5 min
Cook’s note: Ensure there are no lumps for a smooth dough.
- 3
Add the all-purpose flour and salt to the mashed sweet potato.
- 4
Pour the activated yeast mixture into the flour and sweet potato mixture.
- 5
Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 6
Knead the dough for about 10-12 minutes until it is smooth, elastic, and no longer sticky.
About 12 min
Cook’s note: If the dough is too sticky, add a tiny bit more flour, a teaspoon at a time.
- 7
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
About 1 hr 30 min
- 8
Once risen, gently punch down the dough and divide it into 4 equal pieces.
About 1 min
- 9
Shape each piece into a round, slightly flattened disc, about 1-inch thick.
About 2 min
- 10
Heat a heavy-bottomed pan, cast iron skillet, or griddle over medium-high heat. Do not add any oil.
About 3 min
Cook’s note: A very hot pan is key to getting a good crust.
- 11
Cook each bolo do caco for about 4-5 minutes per side, until golden brown and cooked through.
About 20 min
Cook’s note: Adjust heat if browning too quickly. The inside should be soft and fluffy.
- 12
While the bread is cooking, prepare the garlic butter by combining the minced garlic, melted vegan butter, and chopped fresh parsley in a small bowl.
About 3 min
- 13
Once cooked, transfer the bolo do caco to a wire rack and immediately brush generously with the garlic butter.
About 2 min
Cook’s note: Brushing while hot allows the butter to melt into the bread.
- 14
Serve warm.
Per serving
Nutrition
- Calories
- 363.3kcal
- Protein
- 8.9g
- Carbs
- 64.9g
- Fat
- 7g
- Fibre
- 3.4g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Bolo do Caco in an airtight container at room temperature.
Reheat in a dry pan or oven until warmed through, then brush with fresh garlic butter if desired.
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