Telera Bread

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Learn how to make soft, pillowy telera bread at home with just a few ingredients. Perfect for Mexican tortas, pambazos, or soaking up soups and stews.

Prep Time15

Cook Time20

Rise Time2

Total Time2 35

Course: Breads, Sides

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: rolls

Author: Isabel Orozco-Moore

Ingredients

2 ¼ teaspoons instant dry yeast
1 ⅓ cup warm water (110℉- 115℉)
1 tablespoon granulated sugar
3 ½ cups all-purpose flour
¾ teaspoon fine salt
2 tablespoons honey
2 tablespoons oil (avocado, canola, or any neutral-tasting oil is best)

Instructions

Combine the yeast, water, and granulated sugar in a small bowl. Stir, cover, and set aside for 10 minutes to allow the yeast to bloom; it will be bubbly and foamy.
Add the yeast mixture into the bowl of a stand mixer along with the flour, salt, honey, and oil. Mix using a dough hook on low speed until the dough comes together. Increase the speed to medium and knead the dough for 8-10 minutes. The dough should be slightly sticky and tacky. If the dough is too sticky to handle, add 1 tablespoon of additional flour at a time.
Transfer the dough to a greased bowl and cover with a clean kitchen towel. Allow the dough to rise in a warm place for about 1 hour and 15 minutes, until doubled in size.
Preheat the oven to 400℉ and line a large baking sheet with parchment paper. Set aside.
Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball, then flatten and shape it into a 5x3 oval using your hands or on a floured surface with a floured rolling pin.
Using the back of a butter knife, skinny dowel, chopstick, straw, or any small and skinny straight tool, make two deep vertical indentations evenly spaced apart on top of the dough, being careful not to cut or pierce it all the way through.
Transfer the shaped telera rolls to the prepared baking sheet, lightly dust with a little bit of flour, cover with a clean kitchen towel, and allow them to rise for 45 minutes to 1 hour, until they are almost doubled in size.
Bake for 16-18 minutes, until the tops are golden brown and the bread is fully cooked. Cool for 10 minutes before serving.

Notes

Using active dry yeast. You can swap instant yeast for active dry yeast, just note the rise times will increase. Bloom the yeast as instructed, and increase the first rise time to 1 hour 30 minutes to 2 hours, and the second rise to 1 -½ hours.
If the indentations have lost their shape during the second rise, gently re-mark them after they are done rising.
Storing and freezing. To store, allow the telera bread to cool completely and then store in an airtight container or ziplock bag to keep them soft for 1-3 days. To freeze, place cooled telera bread in a freezer safe bag and freeze for up to 3 months.

Nutrition