Bolo do Caco
User Reviews
5
6 reviews
Excellent
-
Prep Time
1 hr 15 mins
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Cook Time
45 mins
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Resting Time
3 d
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Total Time
2 hrs
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Servings
10 breads
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Course
Bread
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Cuisine
Portuguese, Vegan
Bolo do Caco
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Bolo do caco is a delicious sweet potato flatbread with a hard but thin crust and with a soft and airy crumb. It is a staple of the cuisine of Madeira, an island off the coast of Portugal.
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Ingredients
- 1¾ lb sweet potato
- 8 cups all-purpose flour
- ⅔ cup water (warm at 95F / 35C)
- 3 tablespoons active dry yeast
- 3 teaspoons salt
Instructions
- Peel the sweet potatoes. Cut into large pieces and place in a saucepan.
- Cover with water, bring to a boil and cook covered for 20 minutes over medium-high heat.
- Drain the sweet potatoes and mash them. Add salt.
- Mix the yeast and water and let stand for 10 minutes.
- Pour the flour into a large salad bowl.
- Dig a well in the center and add the mashed sweet potato and yeast.
- Knead to obtain a homogeneous and elastic dough.
- Let the dough ferment for 3 days in the refrigerator.
- After 3 days, divide the dough into 8 to 10 pieces of equal weight on a work surface dusted with flour.
- Form balls and flatten them to a thickness of about 1 inch (2,5cm).
- Let them rest for 30 minutes in a warm place, protected from drafts.
- Heat a dry pan over medium-high heat and cook the bolos do caco on both sides until a thin and slightly hard crust is formed. Turn them over very regularly.
- Then take each bolo do caco with tongs and turn them around on the hot pan to bake the sides.
- Serve warm or lukewarm with salted butter and parsley.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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