Easy Mexican Telera Bread Recipe (2024)

Today I'm sharing my easy Telera bread recipe. Learn how to make this traditional bread roll used to make tortas at home. I've included step by step instructions, photos, and a video to make it even easier. Have fun!

What is a Telera Roll?

A savory Mexican bread made with wheat flour, the Telera often appears to us as a traditional torta roll. The flat shape is ovalish, or even a rounded rectangle, with two slits that divide it into three parts.

The Telera works perfectly as a torta bread roll because it acts as a large, wide platform for the much-loved Mexican sandwiches.

The inside is soft and the crust is firm, but not as crunchy as a bolillo by design.

In addition to its use as a torta bread, like for guacamayas, a favorite torta in Guanajuato, Mexico, made with chicharron, and tecolotas, a chilaquiles sandwich, the Telera traditionally features as the bread for pampazos, a sandwich dipped in enchilada sauce, fried and filled with potatoes and chorizo!

Teleras often feature as the bread for molletes, a favorite of mine, because when sliced it forms that wide platform for the beans to sit comfortably on top as opposed to a bolillo with its longer, narrower shape.

I would be remiss, also, if I failed to mention that they excel when dipped in hot chocolate.

The Telera sells well in Mexico and many bakeries bake them multiple times per day. As expected, fresh-baked teleras are best for eating, but you can reheat them and toast them on a comal, too, assuming you have any leftover.

Food storage tip: Keep teleras inside a plastic bag to keep them soft. 2 days max.

Bread of the same name, but of slightly different shape, comes originally from Spain and is used often for thickening gazpacho. While the Mexican Telera is used more often as a substitute for tortillas at family meals.

Telera vs Bolillo

The Telera and the Bolillo are definitely cousins and can be used interchangeably for sandwiches or instead of tortillas at meals, but they have more differences beyond just shape and the crunchiness of their crusts.

As for the dough, there is a slight but important variation in mine, even though some bakers use the same recipe for both. My Telera has a sweeter crumb and is softer than the bolillo with less pull.

I prefer this style especially for my tortas with chewier fillings, so my lunch doesn't feel like a gym workout for my jaw.

My recipe includes a little bit of butter and a little bit of sugar. If you don't have a bakery nearby or you want to know how to make them yourself, you've come to the right place!

Tips for Making These Torta Buns

Like all bread, it's necessary to take into consideration the climate and altitude. For instance, you might need slightly less water in moist climates while needing less yeast and more water for bread dough rising at high altitudes.

Patience is paramount because this bread needs to rest to ferment. Find a warm spot out of air draughts where you can leave it to rise.

Because I live in a cool, windy climate, near a body of water, I often use a very briefly warmed, then turned off oven. For this, here is my recommendation:

Tipfor 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 inside is below 100 °F or 37 °C. Now you can use it for your bread to rise.

Check out our Mexican Pan Dulce Guide from A to Z with more than 100 Mexican sweet and savory bread.

Mexican Telera Bread

Prep time 8 minutes – Active time – 28 min – Resting time: 1.5 hours

• 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

For Vegan Teleras: substitute butter for vegetable shortening or firm coconut oil.

Utensils

Here are my recommendations with affiliate links to make your life easier if you need to purchase them.

• Medium-size bowl
• Kitchen wrapor 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 strawor something similar

Process

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.

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.

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 it 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 each). 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 fingertips, 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 touches 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.

Enjoy!

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