A perfectly soft and chewy sandwich bread for classic Mexican tortas! So simple to make, you can whip up a batch of telera bread in the late afternoon and have them waiting to be stuffed with whatever you dream up for dinner.
The first time we made these my husband was in charge – they came out of the oven and he groaned, “They are like hockey pucks! We can’t use these.”
But, it was crunch time. Three hungry kids stared us down and the fish was perfectly golden, hot and crispy, waiting as impatiently as the kids for it’s place on the bun.
We had no choice, we had to take our chances. We split them open, toasted them in a skillet with a little butter- before slathering them with guac, topping with tomatoes, the fish, chipotle sauce, and onions. We dug in.
These telera breads were perfect. We were stunned! For starters, this recipe is one of the easier and quicker bread recipes out there (I’ve adapted mine from Tu Casa Mi Casa). Second, the breads are tasty and toothsome, JUST like the ones found on a classic torta (Mexican sandwich). The crumb is moist, the crust is that exact right blend of crispy and chewy.
Whether you’re a novice bread maker or a seasoned pro, these are THE little buns to make for any Mexican-style sammie… like my Crispy Fish Sandwich. You’ll be jumping for joy!
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- 1 tablespoon active dry yeast
- 1 1/3 cups warm water
- 4 cups bread flour
- 1 teaspoon salt
- Dissolve the yeast in 1/3 cup of the warm water and set aside for a few minutes until bubbly.
- Combine the flour and salt in a stand mixer with the dough hook attachment. Mix to distribute the salt in the flour, then add in the yeast mixture and remaining 1 cup water. Mix until the dough comes together, adding more water if needed to end up with a slightly sticky dough. Knead the dough for 5 minutes in the mixer. Alternatively, you can mix the dough by hand and knead it on a wooden board for 10 minutes. In the end, the dough should be tacky but not sticky. Add more flour if it is too sticky. Place the dough in a bowl and cover with plastic wrap. Let it rise for 1 hour.
- Turn dough out onto a floured board and divide into 12 equal pieces. Shape into balls and flatten to about ½ inch. Place them on a baking sheet lined with parchment paper about 2 inches apart. Use a sharp knife to score two parallel lines in the top of the dough. Cover with a dish towel and let rise for another 30 minutes. Meanwhile, preheat the oven to 350.
- Bake the telera for 15 minutes until golden. Remove and let cool for a few minutes before using. These are best day of but will last for 1-2 days stored in a bag. Most sandwich recipes will call for slicing and toasting over medium heat on a skillet, cut side down, and with a smear of butter, roughly 1 minute.
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