Bolo de Caco is a very traditional and signature eat in Madeiran cuisine. Bolo do caco is a round bread that is traditionally cooked on a caco, a basalt stone slab. The bread is usually served simply with garlic butter and is usually eaten as a sandwich with typical Madeiran foods like octopus, meat skewers (espetada), milho frito, and also used as the bread for a typical Portuguese Prego steak sandwich. It is quite a simple and easy to make recipe that is very delicious and always sure to impress.

Ingredients:
6 teaspoons baker’s yeast
3.5 cups flour
1/2 tablespoon salt
2 cups warm water
1/2 cup garlic butter
Directions:
1) Dissolve the yeast in a bowl with a little water.
2) In another bowl add the flour, salt, dissolved yeast and the rest of the water.
3) Begin kneading until the dough is even and homogeneous.
4) Spread a little extra flour over the dough and cover the bowl with a cloth.
5) Let it rise for an hour.
6) Once it has risen, divide the dough into balls and flatten them to form a a circular shape with a thickness of 1 inch and a foot in diameter.
7) If you don’t have a stone grill to cook the bread you can also use a regular grill.
8) Place them on the grill and let them cook over open flames. You want the bread to have a thin, crispy, and burnt crust.
9) Once one side has that desired crust, turn and cook the other side.
10) Once they are done cooking on both sides place them on a platter.
11) Immediately slice them open and spread with the garlic butter.
12) Serve them while hot.