Farl means four parts in Gaelic and this recipe is the traditional (and quickest) way to make soda bread farls for unexpected guests who drop by for a bit of "craic" (good fun). The soda bread dough is flattened into a round, then cooked on a dry griddle or pan. It's best eaten fresh with butter and jam but is also delicious pan-fried in oil or butter as part of an "Ulster fry."
Ingredients
- all-purpose flour: 2 cups
- salt: 0.5 tsp
- baking soda: 1 tsp
- buttermilk: 1 cup
Metric Conversion
Stages of cooking
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Preheat a heavy based flat griddle or skillet on medium to low heat.
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Place flour and salt in a bowl and sift in baking soda; make a well in the center, and pour in the buttermilk.
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Work quickly to mix into a wet dough; knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife. The dough will be quite sticky.
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Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.
