Madeira, Portugal
Madeira Garlic Flatbread
Bolo do Caco
Round flatbread made with sweet potato and cooked on a hot stone, then split and spread with garlic butter. In Madeira it comes to the table with grilled tuna and limpets.
- Prep 20 min + 1½ h rising
- Cook 25 min
- Serves 6 (6 breads)
- Level Medium
You need
- 1 medium sweet potato (about 8 oz / 225 g), boiled, peeled and mashed
- 4 cups (500 g) bread flour
- 2¼ tsp (1 packet) instant yeast
- 1½ tsp salt
- 1 cup warm water (about)
- ½ cup salted butter, softened
- 4 garlic cloves, crushed
- 2 tbsp chopped parsley
How to make it
- Make the dough. Mix the flour, yeast and salt. Add the mashed sweet potato and enough warm water to make a soft dough. Knead 10 minutes until smooth and elastic.
- Rise. Cover and let rise in a warm spot 1 hour until doubled. Divide into 6 balls and flatten each into a disk about 1 inch (2.5 cm) thick. Rest 30 minutes.
- Cook on the stone. Cook on a dry cast-iron pan or griddle over medium-low heat, 10–12 minutes per side, turning a few times, until browned and they sound hollow when tapped.
- Garlic butter. Mix the butter, garlic and parsley. Split the hot breads and spread generously. Serve right away.
Photo: Ana Cake Design · CC BY-SA 4.0