Combine flour and salt:

On a clean work surface, combine flour and salt. Form a well in the center.

Activate yeast mixture:

Add yeast and a portion of the sugar into the well. Pour in a small amount of water, stir with a fork, and let sit for 1 minute until the yeast becomes bubbly.

Incorporate water gradually:

Gradually incorporate the remaining water while mixing the flour with a fork until a very wet batter forms in the center. Keep a rim of dry flour around the edges to prevent the water from escaping.

Work in butter:

Add the remaining sugar and the butter in small pieces. Using your fingers, work the butter into the flour, then mix everything together until a shaggy ball forms that no longer sticks to your hands.

Knead and rise dough:

Knead for 4-5 minutes until a smooth, soft ball is achieved. Transfer to a lightly oiled bowl, turning to coat the surface. Cover with plastic wrap or a clean kitchen towel and let rise until doubled in volume, approximately 45 minutes to 1 hour.

Divide and rest dough:

Remove the dough from the bowl, punch it down to expel gas, knead briefly for a few seconds, and divide into 8 equal portions (roughly 100 g / 3.5 oz each). Shape into balls, cover with a towel, and let rest for 10-15 minutes.

Shape into oval:

Take one ball, gently stretch the sides, then flatten on a floured surface into an oval shape. Dust with a little more flour and use your fingertips to press it into a flat oval.

Press telera indentations:

Position a plastic straw (or a thin rolling pin, clean round spoon handle, or clean thick pen) on top, one-third of the way from one edge, and press down firmly until it contacts the surface without cutting through the dough. Repeat on the opposite edge to form the classic telera shape.

Shape all and proof:

Repeat with all 8 pieces and arrange on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise until doubled in size, about 45 minutes.

Preheat oven:

Preheat the oven to 400°F (205°C).

Bake until golden:

Lightly brush the tops with water using a pastry brush and bake for 15 minutes or until golden brown.