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pan telera
4.90 from 58 votes

Mexican Telera Bread

Learn how to make this traditional bread roll used for tortas at home.
Prep Time8 minutes
Cook Time28 minutes
Resting time1 hour 30 minutes
Total Time2 hours 6 minutes
Servings: 8 teleras
Calories: 235kcal

Ingredients

  • 3 1/2 cups all-purpose flour (500 gr)
  • 1 1/2 teaspoons salt (10 gr)
  • 2 teaspoons dry active yeast (6-7 gr)
  • 1 1/3 cups warm water (300 ml)
  • 1 1/2 tablespoons softened unsalted butter (approx 25 gr)
  • 4 teaspoons sugar (20 gr)
  • A little bit of oil to grease bowl

Utensilios

  • Medium-size bowl
  • Kitchen wrap or a light kitchen towel
  • Kitchen scale
  • * Measuring spoons
  • * Measuring cups
  • Oven thermometer
  • Thermometer for liquids
  • Bench scraper
  • Baking sheets
  • Parchment paper
  • Pastry brush
  • Firm reusable straw or something similar

Instructions

  • On a clean surface mix flour and salt, make a well in the middle.
  • Place yeast and a little bit of the sugar in the middle. Pour in a little bit of water, mix with a fork, and let it rest for a minute. You will see the yeast start to bubble.
  • Keep adding water and mixing the flour with a fork until it forms a very wet batter in the center. Make sure to leave some flour around the edge so the water doesn't run out of the well.
  • Add the rest of the sugar and the butter in pieces. With your fingers, start mixing the butter and flour, then mix all together until you get a very rough ball that doesn't stick to your hands.
  • Knead 4-5 minutes more until you get a soft ball. Place it in a greased bowl, and grease the top of the ball as well by flipping the ball over once.
  • Cover with plastic or a clean kitchen towel and let it rest until doubles in size, approx 45 minutes to an hour.
  • Remove the dough from the bowl, punch it to release the gas, knead for a few seconds and divide into 8 equal pieces (approx 100 gr / 3.5 oz). Make balls, cover with a towel, and let rest for 10-15 minutes
  • Take one ball, pull at the sides a little bit, and then flatten on a floured surface to form an oval. Add a little bit more flour on top and with your finger tips make a flat oval.
  • Take the plastic straw (it can also be a thin rolling pin, a clean, round, spoon handle, or even a clean, thicker, writing pen), place it on top 1/3 distance from the edge of the oval and firmly press down until it touch the surface but doesn't cut the dough, repeat with the other edge.
  • This will create the traditional shape of the telera.
  • Repeat with all 8 and place them on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rest until doubled in volume, approx 45 min.
  • Preheat oven to 400 degrees F or about 200 C.
  • Spread a little bit of water on top with a pastry brush and bake for 15 minutes or until golden.

Video

Nutrition

Nutrition Facts
Mexican Telera Bread
Amount per Serving
Calories
235
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
6
mg
2
%
Sodium
 
439
mg
19
%
Potassium
 
87
mg
2
%
Carbohydrates
 
45
g
15
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
Vitamin A
 
66
IU
1
%
Calcium
 
8
mg
1
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breads
Cuisine: Mexican
Keyword: how to make teleras, mexican bread, savory mexican bread, torta rolls

Notes

Cooking tip: Depending on your weather and sea level, you may need to add a little bit more water or a little bit more flour to get the desired consistency. Please add just a tiny bit at a time.
Tip for getting your bread to rise: If your house is cold and draughty, you can create a space in your oven. Turn on the oven for a half a minute on the lowest setting, just to warm it a little. Turn it off completely and make sure the temperature is below 100 °F or 37 °C. Now you can use it for your bread to rise.
For Vegan Teleras: substitute butter for vegetable shortening or firm coconut oil.