Bolo de Tijolo/Flat Bread from Pico

I wanted to recreate an incredible taste sensation I found in Faial. It was called "Bolo de Pico", but it seems to go by a bunch of different names.

I got the recipe from my Mom's friend, Dona Manuela, who loves to pride herself on knowing everything. But her recipe left out the sweet potatoes!!!

I did some Googling and found this: (you can use Google Translate, but it won't convert the kilograms for you!)
http://pt.petitchef.com/receitas/outro/do-faial-bolo-de-tijolo-fid-137852

This is what they looked like going in:

They got a little more brown & crisp coming out.

Finally I think we used : 

3 cups boiling, salted water (keep 4 on hand bc you want to get the mixture as wet as you need)

4 cups of (white) corn flour

1 cup of white flour

2 sweet potatoes

butter for your hands and to create non-sticky surfaces when rolling the dough

cornmeal for bottom & top

Boil the water, add it to the flours (which you should mix together)

Get it to a good consistency for dough, mash & add the potatoes. 

Roll out onto a board, or if you want less mess, pull out the dough in balls, and make shapes like massa souvada. 

I liked having course corn meal on top & bottom, my mom said she wishes we had made some with ANISE seeds on top (not my favorite!)

Put it into a 400 oven for 45 min or 1 hour, depending how well-cooked you like.

(I was afraid they'd be too dry)

They ended up crunchy (tough?) on the outside & nice and moist on the inside.

The ones I've had have been soft on the outside as well.  Maybe done in a slower, cooler oven?

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Conversions were a little difficult, but this page helped:
https://www.weekendbakery.com/cooking-conversions/