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MexicanAuthentic Cuisine

Teleras

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Teleras

Teleras form the backbone of daily meals in central Mexico, their inviting aroma a familiar call to gather. These soft, round rolls are a staple in countless households, where they are often the supporting act to a hearty meal. Known for their affordability and versatility, teleras are a common sight at breakfast tables, accompanying everything from eggs to beans.

Expect a tender crumb and a lightly crisp crust, a perfect vessel for soaking up rich sauces or cradling savory fillings. The combination of bread flour, yeast, and a hint of sugar creates a balanced flavor profile, while the vegetable shortening ensures a soft texture that is unmistakably homey.

Ingredients

  • 600 g (5 cups)bread flour
  • 1 packet (7 g)dry yeast
  • 1 3/4 cupswarm water
  • 2 tbspsugar
  • 60 g (1/4 cup)vegetable shortening
  • 2 tspfine salt

Method

  1. In a large mixing bowl, combine 600 g (5 cups) bread flour, 1 packet (7 g) dry yeast, and 2 tbsp sugar. Gradually add 1 3/4 cups warm water while stirring with a wooden spoon until a shaggy dough forms. Add 60 g (1/4 cup) vegetable shortening and 2 tsp fine salt, then mix until the dough begins to come together.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away with the heel of your hand, folding it back over itself, and turning it a quarter turn. Continue kneading for about 10 minutes, until the dough is smooth and elastic. It should bounce back when pressed lightly with a finger.
  3. Place the dough in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a clean kitchen towel and set it in a warm, draft-free spot. Allow the dough to rise until it has doubled in size and feels airy when you gently press it, about 1 to 2 hours depending on the warmth of your kitchen.
  4. Punch down the risen dough to release excess air. Divide it into 8 equal pieces and shape each piece into an oval, slightly flattened ball. Arrange the shaped pieces on baking trays lined with parchment paper, leaving space between each. Cover with a towel and let them rise again for about 30 minutes, until they are slightly puffy.
  5. Preheat your oven to 220°C (430°F). Just before baking, make two shallow cuts lengthwise on each piece using a sharp knife or a bread lame. This helps the bread expand properly in the oven.
  6. Place the trays in the preheated oven and bake for 15 to 20 minutes, or until the crust is a deep golden brown and the loaves sound hollow when tapped on the bottom. This indicates that the bread is fully baked and has a nice crust.
  7. Remove the Teleras from the oven and transfer them to a wire rack to cool completely. Cooling on a rack ensures that the air circulates around the loaves, preventing the bottoms from becoming soggy and allowing the crumb to set properly before slicing or filling.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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