What is Bolo do Caco?
Bolo do Caco is a traditional Portuguese bread, added as part of the World on a Plate bread guide with baking times, ingredients and a clear step-by-step method.
Madeiran sweet potato flatbread
Serve with dishes from the Portuguese cuisine page, alongside soups, stews, dips, breakfast plates or sharing boards depending on the bread style.
Bread profile
Country of origin
Bolo do Caco belongs with Portuguese. This bread belongs to Portuguese food culture and helps readers understand how everyday baking connects to regional meals, family tables and local ingredients.
Open the Portuguese cuisine page to see recipes, food history and menu ideas.
Serve with dishes from the Portuguese cuisine page, alongside soups, stews, dips, breakfast plates or sharing boards depending on the bread style.
How to bake Bolo do Caco
Ingredients
strong white flour
or chapati flour where traditional
fine salt
instant yeast
omit for roti-style versions
warm water
add gradually
plain yoghurt or oil
for softness
melted butter or oil
for brushing
Step-by-step method
Mix the dough or batter
Combine the dry ingredients, add the liquid gradually and mix until Bolo do Caco forms a soft workable dough or thick batter.
Rest
Cover and rest so the flour hydrates and the dough relaxes.
Divide and shape
Portion evenly, roll or pat into rounds, keeping the thickness even so they cook properly.
Heat the pan
Warm a heavy pan or griddle until hot but not smoking.
Cook
Cook each piece until puffed, browned in spots and cooked through, turning as needed.
Finish
Brush with butter or oil where appropriate and serve warm.
