carabaas | Болу ду каку (хлеб по-мадейрийски)

Ingredients
3 1/2 cups fine white flour
2 teaspoons dry yeast
1 teaspoon salt
1 cup water
One small sweet potato
(aprox 100 grams, cooked,
pealed and mashed)

Traditional Method
Firstly dissolve the yeast in a small amount of warm water, into a thick brown paste. Mix a small amount of flour into the paste to thicken it. Continue adding small amounts of flour until your yeast-paste is about 1/4 cup-full. Cover and leave the yeast-paste to raise for about 1 ½ hours.

Crumble the yeast-paste into the rest of the water once ready and add all the other ingredients. Knead the dough for a full hour (traditionally by hand) cover the mixture and let it raise until it is twice the original size (approximately 1 ½ hours). Once ready divide the mixture and shape into flat round circles (about the size of a plate, 2 cm in thickness) Cover and let it rise for a further 45 minutes, it is then ready for baking

Traditionally these are then baked on a piece of flat granite stone which has been heated on a wood fire, however a conventional stove can be used.