Step 1

On a clean surface mix flour and salt, make a well in the middle.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Cover with plastic or a clean kitchen towel and let it rest until doubles in size, approx 45 minutes to an hour.

Step 7

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). Make balls, cover with a towel, and let rest for 10-15 minutes

Step 8

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 finger tips make a flat oval.

Step 9

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 touch the surface but doesn't cut the dough, repeat with the other edge.

Step 10

This will create the traditional shape of the telera.

Step 11

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.

Step 12

Preheat oven to 400 degrees F or about 200 C.

Step 13

Spread a little bit of water on top with a pastry brush and bake for 15 minutes or until golden.