Mexican Telera Bread

Ingredients

• 3 1/2 cups all-purpose flour (500 g)
• 1 1/2 teaspoons salt (10 g)
• 2 teaspoons dry active yeast (6-7 g)
• 1 1/3 cups warm water (300 ml)
• 1 1/2 tablespoons softened unsalted butter (approx 25 g)
• 4 teaspoons sugar (20 g)
• A little bit of oil to grease bowl

Method

1. Combine flour and salt on a clean surface and form a well in the center.
2. Add the yeast and a bit of sugar into the well, then pour in a little water. Stir with a fork and let sit briefly until the yeast starts to bubble.
3. Gradually add more water, mixing the flour into the center to form a wet batter, keeping flour around the edges to contain the liquid.
4. Add the remaining sugar and butter in small pieces. Work the butter into the flour with your fingers, then combine everything into a rough dough ball.
5. Knead the dough for 4-5 minutes until smooth and soft.
6. Place the dough in an oiled bowl, turning once to coat the top with oil. Cover and let rise until doubled, about 45 minutes to 1 hour.
7. Turn dough out, punch down to release air, knead briefly, and divide into 8 equal pieces (about 3.5 oz each). Shape into balls, cover, and let rest 10-15 minutes.
8. Flatten each ball on a floured surface into an oval shape, dusting with extra flour as needed.
9. Using a thin rolling pin, straw, or spoon handle, press firmly across the dough about a third of the way from each edge to create the classic telera indentations, without cutting through.
10. Repeat with all pieces and place on a parchment-lined baking sheet. Cover and let rise again until doubled, about 45 minutes.
11. Preheat the oven to 400°F.
12. Brush the tops lightly with water and bake for about 15 minutes until golden brown.