Bread for Tortas, also known as Pan para Tortas in Spanish, is a type of Mexican torta bread specifically designed to be used in making Mexican-style sandwiches called "tortas." These sandwiches are hearty and filling, typically filled with meats, cheeses, vegetables, and sauces, and they are a staple in Mexican cuisine.
Making Pan de Tortas from scratch is a great way to add an authentic touch to your tortas, and it's surprisingly easy to do. This recipe uses simple ingredients like flour, yeast, sugar, and salt to create a soft and slightly sweet bread that pairs perfectly with savory fillings.
With its fluffy texture and golden-brown crust, Pan de Tortas is a versatile bread that can be used in various ways. It can be enjoyed on its own as a roll or used as a base for other sandwiches, like burgers or sliders. And, of course, it's the perfect bread for making authentic tortas.
Whether you're a fan of Mexican cuisine or simply looking to try something new in your baking repertoire, this Pan de Tortas recipe is sure to be a hit. So, roll up your sleeves, get out your baking tools, and let's get started! For more homemade bread recipes, check out these Rosemary Focaccia bread, Breadsticks, Galleta Cuartel, Galleta Paraguaya, Sandwich Bread, Whole Wheat Pita Bread, Naan Bread, and Challah bread.
How to Make Bread for Tortas
Note: The full instructions are provided in the recipe card below.
In a medium bowl, add 1 cup of flour, yeast, and 1 cup of slightly warm water, about 110° F and 115° F; use a kitchen thermometer for accuracy.
Mix using a rubber spatula. Let the yeast mixture sit for about 15 minutes until it doubles in size. Combine the remaining flour, sugar, and salt in the center of a clean work surface or a 30 qt. standard-weight mixing bowl. Make a well in the center of the flour mixture about 4 inches wide.
Add the yeast mixture and the shortening into the well; use your hand to incorporate the dry mixture into the wet mixture a little at a time until somewhat incorporated.
Next, pour in the warm water while using your hand to combine the ingredients into a homogeneous mixture. Knead the dough until you have a smooth and elastic dough that releases from the work surface or the bowl, about 10 to 15 minutes.
If you find your dough sticking to your work surface after kneading it, you can try drizzling a bit of oil rather than flour to help it release itself from the surface.
The oil will create a barrier between the dough and the surface, making it easier to work with. Just be sure to use a light hand when adding the oil, as too much can make the dough greasy and difficult to work with.
Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Cover with a clean kitchen towel or wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1 hour or until doubled in size.
Once the dough has rested, gently punch it down, deflating the dough. Divide bread dough into 110g equal pieces. Use a kitchen scale for accuracy. Roll each piece into a ball, then coat each piece in coat in flour, cover it with a towel, and let it rest for 5 minutes.
Take one of the dough balls and coat both sides with a generous amount of flour. Be sure to evenly distribute the flour as you work to prevent the dough from sticking to the surface or rolling pin.
Then, place the dough ball onto a clean surface. Use a small fondant rolling pin ( about 1-inch diameter) or your hand to stretch out the dough towards the ends just a bit; this should form a slightly oval shape that is about 5 to 6 inches long, depending on how large you want them to be. Repeat this process with the remaining dough balls, coating each one with flour before shaping.
Once the dough has been shaped, place it onto a baking sheet pan that has been dusted with flour or lined with parchment paper, cover it with a towel, and let rise until almost doubled in size, about 25 to 30 minutes.
Fifteen minutes before baking your bread for tortas, preheat your oven to 400 °F, and bake the telera rolls for 20 minutes or until the internal temperature of the bread reaches 190 °F. When the Telera is done, remove them from the baking sheet to cool on a wire rack.
See More Bread Recipes:
- Rosemary Focaccia bread
- Breadsticks
- Galleta Cuartel
- Galleta Paraguaya
- Sandwich Bread
- Whole Wheat Pita Bread
- Naan Bread
- Challah bread
📖 Recipe
Easy Make Bread for Tortas
Tools
Ingredients
For the Dough:
- 875 g ( about 7 cups) bread flour or all-purpose flour
- 452 ml ( about 2 cups) warm water (110⁰F and 115°F), as needed
- 18 g (4 teaspoons) Himalayan or kosher salt
- 34 g ( about 2-½ tablespoons) granulated sugar
- 40 g (3 tablespoons) shortening such as Crisco softened to room temperature
For the Pre - Ferment dough:
- 125 g (1 cup) bread flour or all-purpose flour, spooned and leveled
- 226 ml ( 1 cup) warm water (110 ⁰F to 115°F)
- 10 g (about 3 teaspoons) instant dry yeast
Instructions
- In a medium bowl, add 1 cup of flour, yeast, and 1 cup of slightly warm water, about 110° F and 115° F; use a kitchen thermometer for accuracy. Using a rubber spatula, mix to combine. Let the yeast mixture sit for about 15 minutes until it doubles in size. Combine the remaining flour, sugar, and salt in the center of a clean work surface or a 30 qt. standard-weight mixing bowl. Make a well in the center of the flour mixture about 4 inches wide.
- Add the yeast mixture and the shortening into the well; use your hand to incorporate the dry mixture into the wet mixture a little at a time until somewhat incorporated. Next, pour in the warm water while using your hand to combine the ingredients into a homogeneous mixture. Knead the dough until you have a smooth and elastic dough that releases from the work surface or the bowl, about 10 to 15 minutes.
- If you find your dough sticking to your work surface after kneading it, you can try drizzling a bit of oil rather than flour to help it release itself from the surface. The oil will create a barrier between the dough and the surface, making it easier to work with. Just be sure to use a light hand when adding the oil, as too much can make the dough greasy and difficult to work with.
- Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Cover with a clean kitchen towel or wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1 hour or until doubled in size.
- Once the dough has rested, gently punch it down, deflating the dough. Divide bread dough into 110g equal pieces. Use a kitchen scale for accuracy. Roll each piece into a ball, then coat each piece in coat in flour, cover it with a towel, and let it rest for 5 minutes.
- Take one of the dough balls and coat both sides with a generous amount of flour. Be sure to evenly distribute the flour as you work to prevent the dough from sticking to the surface or rolling pin.
- Then, place the dough ball onto a clean surface. Use a small fondant rolling pin ( about 1-inch diameter) or your hand to stretch out the dough towards the ends just a bit; this should form a slightly oval shape that is about 5 to 6 inches long, depending on how large you want them to be. Repeat this process with the remaining dough balls, coating each one with flour before shaping.
- Once the dough has been shaped, place it onto a baking sheet pan that has been dusted with flour or lined with parchment paper, cover it with a towel, and let rise until almost doubled in size, about 25 to 30 minutes. Fifteen minutes before baking your bread for tortas, preheat your oven to 400 °F, and bake the telera rolls for 20 minutes or until the internal temperature of the bread reaches 190 °F. When the Telera is done, remove them from the baking sheet to cool on a wire rack.
Notes
- How to Store: Once the bread has cooled completely, store it in an airtight container or zip-top bag at room temperature for up to 3 days. You can also freeze the bread for longer storage by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. Frozen bread can be stored for up to 3 months.
- How to Reheat: To reheat the bread, preheat your oven to 350°F. Place the bread on a baking sheet and bake for 5-10 minutes or until it's heated through and crispy on the outside. Alternatively, you can microwave the bread for 10-15 seconds, but this may result in a softer texture. Keep in mind that reheated bread may not have the same fresh flavor and texture as when it was first baked, but this is a great way to enjoy leftover Pan para Tortas.
- How to Make Ahead: After the dough has risen and been shaped, instead of baking it immediately, cover the shaped rolls with plastic wrap and refrigerate them overnight. The next day, remove the rolls from the refrigerator and let them sit at room temperature for about 30 minutes before baking. This will allow the dough to come to room temperature and continue to rise a bit more.
Preheat your oven to 375°F and bake the rolls for 20-25 minutes, or until they're golden brown and fully cooked through.Once baked, let the Pan para Tortas cool completely before storing them in an airtight container or zip-top bag. The bread can be stored at room temperature for up to 3 days or in the freezer for up to 3 months.
By making the dough ahead of time, you can save time on the day you plan to serve the bread. This is a great option for busy weeknights or when you're hosting a gathering and want to have fresh bread on hand without having to make it from scratch at the last minute. - How to Freeze: Let the bread cool completely before freezing it. This will prevent condensation from forming inside the bag or container and making the bread soggy.
Wrap the bread tightly in plastic wrap, then place it in a freezer-safe bag or container.
Label the bag or container with the date, so you can keep track of how long it has been in the freezer. Freeze the bread for up to 3 months.
When you're ready to use the frozen bread, remove it from the freezer and let it thaw at room temperature for a few hours or overnight. You can also thaw it in the microwave on the defrost setting.
Once thawed, you can reheat the bread in the oven at 350°F for 5-10 minutes or until it's heated through and crispy on the outside.
By freezing the Pan para Tortas, you can make a large batch ahead of time and have fresh bread on hand whenever you need it. Just be sure to wrap it tightly to prevent freezer burn and to label it with the date to ensure it doesn't stay in the freezer for too long.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
