Side DishAppetizer

Bolo do Caco

Name: Bolo do Caco
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 300 g all-purpose flour; 100 g sweet potato peeled and boiled; 7 g active dry yeast; 5 g sugar; 5 g salt; 100 ml water lukewarm; 2 clove garlic minced; 30 g vegan butter melted; 1 tbsp fresh parsley chopped

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

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

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

59%Score

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

Storage

Store leftover Bolo do Caco in an airtight container at room temperature.

Reheating

Reheat in a dry pan or oven until warmed through, then brush with fresh garlic butter if desired.