How to make Bolo do Caco

Why cooks start here

Bolo do Caco is cooked the way Madeira cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Bolo do Caco hails from the volcanic island of Madeira, where its presence is as common as the sea breeze. Traditionally reserved for casual gatherings, this flatbread is a staple in local homes and street corners alike. Made with sweet potatoes and strong flour, it reflects the island's agricultural abundance and resourcefulness. The dough is often shaped by hand, with the kind of ease that comes from repetition rather than instruction. Once cooked, Bolo do Caco offers a soft, chewy texture, its flavor elevated by a generous smear of garlic butter and a sprinkle of parsley. A hint of sea salt brings a gentle, briny balance, evoking the island's coastal origins. It's a bread that invites tearing and sharing, perfect for soaking up sauces or simply enjoyed warm from the pan.