Street Griddle · Garlic Flatbread
Bolo do Caco
Photo: Ana Cake Design / Wikimedia Commons · CC BY-SA 4.0
It's traditionally cooked on a flat basalt stone (caco) instead of in an oven — the bread is literally named after the volcanic rock it's baked on.
A dense, round sweet-potato flatbread is griddled on a hot stone until lightly charred, split open and slathered with garlic-and-herb butter while still warm. Sold hot off the griddle at Funchal's markets and street stalls, often folded around a piece of grilled meat.
Why it's made this way: Madeira's volcanic terrain naturally supplied flat basalt stones for cooking, and using sweet potato in the dough reflects the crop's importance to island farmers on land poorly suited to wheat.
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