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.
After you form the rolls and place them on the baking sheet, you can refrigerate until ready to bake, returning them to room temperature before doing so. You can also freeze them at that point, letting them thaw completely before baking.