Telera (Spanish bread)

[1] Its peculiar shape, which resembles a montera (the traditional hat of a torero),[2] is the result of the deep marks (greña) that are made, generally two, and diagonally along the piece.

[5] Traditionally it is said that the name of telera is a contraction of tres hileras ("three rows"), since it consists of two diagonal ridges that separate the bark into three parts.

However, author A. Ortega Morán proposes an analogy with the counter of a plough (called "telera" in Spanish).

[7] According to the author and baker Ibán Yarza [es], telera in Spain refers to a variety of breads 'whose common characteristic is to be lengthened'.

[1] The traditional Andalusian breakfast is made with slices of this bread, young olive oil and sugar.