📝 About This Recipe
Transport your senses to the sun-drenched archipelago of Madeira with this iconic basalt-stone flatbread. Traditionally baked on a 'caco' (hot stone), this bread is uniquely soft and slightly sweet thanks to the addition of roasted sweet potatoes in the dough. Sliced warm and slathered with a decadent, melting garlic-parsley butter, it is the ultimate comfort food and a quintessential staple of Portuguese island life.
🥗 Ingredients
The Sweet Potato Base
- 300 grams Sweet Potato (starchy variety, roasted and mashed until smooth)
The Bread Dough
- 500 grams Strong Bread Flour (plus extra for dusting)
- 200-250 ml Warm Water (between 35-40°C)
- 7 grams Active Dry Yeast (or 15g of fresh yeast)
- 10 grams Sea Salt (fine grain)
- 1 teaspoon Sugar (to feed the yeast)
The Signature Garlic Butter
- 125 grams Unsalted Butter (high quality, softened at room temperature)
- 4-6 pieces Garlic Cloves (very finely minced or crushed into a paste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Flaky Sea Salt (to taste)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Roast or boil the sweet potato until tender. For the best flavor, roasting is preferred as it concentrates the sugars. Once cooked, peel and mash thoroughly with a fork or ricer until no lumps remain. Let it cool to room temperature.
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2
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and activated.
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3
In a large mixing bowl, whisk together the bread flour and sea salt. Create a well in the center.
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4
Add the mashed sweet potato and the activated yeast mixture into the well. Begin mixing by hand or with a wooden spoon, gradually incorporating the flour from the edges.
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5
Turn the dough onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your hands. If it's too wet, add flour one tablespoon at a time.
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6
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
While the dough rises, prepare the garlic butter. In a small bowl, cream the softened butter with the minced garlic, chopped parsley, salt, and pepper. Mix until well combined, then set aside at room temperature.
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8
Once the dough has risen, gently punch it down to release the air. Divide it into 6 equal portions (roughly 150-160g each).
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9
Shape each portion into a smooth ball, then flatten them into discs about 2-3 cm (roughly 1 inch) thick. Dust them lightly with flour.
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10
Heat a heavy-bottomed cast-iron skillet or a non-stick frying pan over medium-low heat. Do not add oil; the bread should be dry-baked.
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11
Place the dough discs in the pan (you may need to work in batches). Cook for about 8-10 minutes on each side. The bread should rise slightly and develop a deep golden-brown crust with some charred spots.
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12
Once cooked, remove from the pan. While still piping hot, slice the bread horizontally through the middle.
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13
Generously spread the garlic butter on both internal sides of the hot bread. Close the halves so the butter melts deep into the crumb.
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14
Let the bread rest for 1 minute to allow the butter to fully permeate, then cut into quarters and serve immediately.
💡 Chef's Tips
Use orange-fleshed sweet potatoes for a more vibrant color and better moisture content. Ensure your skillet is not too hot; a low and slow bake ensures the center is cooked through without burning the exterior. If you don't have a cast-iron skillet, a pizza stone in the oven set to 220°C can work, though the stovetop method is more traditional. Always use fresh garlic rather than powdered for the butter to achieve that sharp, authentic Madeiran kick. Don't skip the resting time after buttering; it allows the bread to soak up the flavors like a sponge.
🍽️ Serving Suggestions
Serve as an appetizer alongside a cold 'Coral' beer or a glass of dry Madeira wine. Use it as the bread for a 'Prego no Caco' (a traditional Portuguese steak sandwich). Pair it with a bowl of 'Sopa de Tomate e Cebola' (Tomato and Onion soup). Accompany with a side of lupini beans and olives for a true Portuguese 'petisco' (snack) experience. It's also fantastic served with grilled 'Espetada' (beef skewers) to soak up the meat juices.