Bolo do caco
A Madeiran flatbread used to make garlic bread and sandwiches
Ingredients
- 200 grams cooked sweet potato
- 7 grams kosher salt
- 500 grams all-purpose flour
- 350 ml lukewarm water
- 1 tbsp instant yeast
- 150 grams sourdough discard
Instructions
- Cook the sweet potato by baking it in its skin, if possible. Peel and separate 200 grams, leaving the rest aside for another purpose. Rice it into a mixing bowl.
- Add salt to the riced sweet potato and mix it thoroughly with a spoon until smooth.
- Add remaining ingredients and mix on medium to high speed with a dough hook until the dough is smooth and pulling away from the sides of the bowl, 10 minutes or so. It will be a wet, sticky dough but should eventually come together.
- Transfer dough to an oiled bowl, cover with oiled saran wrap, and allow to rise in refrigerator overnight.
- Remove from refrigerator, turn out onto a floured surface. Separate into 8-10 pieces of 130-150 grams each and roll into balls. Place balls on well-floured surface and flour the tops as well. Rest for 15 minutes.
- Roll balls into circles of 5-6" that are 1/2-3/4" thick. Flour, cover, and allow to proof for 45 minutes to an hour or until 1 1/2" thick or so.
- Cook bread on griddle over medium heat for 8 minutes per side, turning frequently to avoid burning on hotspots. Wrap finished flatbreads in a clean kitchen towel while cooking remaining pieces.