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
- 2 cups all-purpose flour
- 0.5 teaspoons salt
- 1 teaspoon baking soda
- 1 cup buttermilk
Instructions
-
1
Preheat a heavy based flat griddle or skillet on medium to low heat.
-
2
Place flour and salt in a bowl and sift in baking soda; make a well in the center, and pour in the buttermilk.
-
3
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.
-
4
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Baked Pumpkin Bread
This is a lower-calorie pumpkin quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for an afternoon snack.
Homemade Coleslaw
This no-sugar coleslaw is a classic, doused in a vinegar and mayonnaise dressing.
Trees, Seeds, and Beans (Broccoli Slaw)
I came up with this broccoli slaw side dish when I was trying to clear the fridge out prior to leaving for a vacation. Grabbed what I saw, stirred up a bowl, and gave it a cheeky title based on some of the cute terms my daughter uses for food. I used lite mayo and Splenda, and I'm sure it would be great with full-fat mayo and sugar. Saved the other half-can of garbanzos for tossing with a salad. I also used half fresh, half frozen broccoli (as that's what I had on hand), and it was all tasty.