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Discover the secrets to making Bolo do Caco, Madeira's iconic flatbread, with this ultimate guide! Whether you're craving the traditional version with its pillowy texture and subtle sweet potato flavor or seeking a gluten-free vegan alternative that's just as delicious, we've got you covered.

Traditional Madeiran Bolo do Caco

Traditional Bolo do Caco, Madeira's iconic flatbread, with its pillowy texture and subtle sweet potato flavour will be sure to please!
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Prep Time: 15 minutes
Cook Time: 44 minutes
Rest & Rise Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 6 bolo do cacos
Author: Trish

INGREDIENTS
 

Dough

  • 500 g All-Purpose Flour
  • 1 small Sweet Potato (white flesh), baked and mashed 100g
  • 500 mL Warm water
  • 15 g Fresh Yeast
  • 1 tsp Salt
  • 125 g All-Purpose Flour (add to dough as needed)

Toppings

  • 2 Tbsp Butter (plant-based for dairy free & vegan)
  • 3 cloves Garlic, minced
  • 1 Tbsp Fresh Parsley, chopped

INSTRUCTIONS

1. Prepare the yeast mixture

  • Dissolve the fresh yeast in the lukewarm water with the mashed sweet potato. Let it sit for about 10-15 minutes until it becomes frothy.

2. Mix the dough

  • Once yeast is activated, in a large bowl, combine the flour &. salt. Gradually add the yeast mixture, mixing until a soft dough forms. You can use your hands, a stand mixer or a dough hook.
  • Add additional flour a little at a time (up to 125g) until the dough no longer sticks to the bowl edge.

3. Proof dough

  • Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.

4. Shape the bolos

  • On a lightly floured surface, divide dough into 6–8 equal portions. Shape each portion into a ball.

5. Second rise

  • Place the discs on a floured surface, cover them lightly, and let them rise for another 15 minutes.

6. Cook the bolo do caco

  • Slightly pat down the bolos to make them into an 1/2" thick round disc.
  • Heat a cast iron pan, skillet, or flat stone over medium heat. Cook each flatbread for about 5 minutes per side, flip and continue cooking until golden brown and slightly puffed. Adjust the heat as needed to avoid burning. Usually takes about 15-20 minutes total.

7. Serve

  • Serve warm, traditionally with garlic butter made by mixing warm butter, minced garlic, and chopped parsley. Bolo do caco is also delicious as a sandwich bread or alongside soups and stews. Enjoy!

Notes

Nutrition calculated without toppings based on 8 bolos.

Nutrition

Nutrition Facts
Traditional Madeiran Bolo do Caco
Serving Size
 
1 g
Amount per Serving
Calories
243
% Daily Value*
Fat
 
0.7
g
1
%
Saturated Fat
 
0.1
g
1
%
Sodium
 
485
mg
21
%
Potassium
 
219
mg
6
%
Carbohydrates
 
50.9
g
17
%
Sugar
 
1
g
1
%
Protein
 
7.3
g
15
%
Calcium
 
198
mg
20
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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