Bread & Cookies > Ireland > Tea Time > Soda Farls >
2 C flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. sugar
1 C buttermilk
Stir the dry ingredients into a bowl. Mix buttermilk in the dry ingredients, until a soft dough forms. Knead the dough lightly on a floured board (don't knead excessively or Farls may become tough). Shape the dough into a circle (8 inches in diameter and about 3/4-inch thick). Cut the dough into 4 triangles.
Heat a griddle or skillet to medium or medium-high heat. (To test to see if the skillet is hot enough, drop a few pinches of flour onto the pan. When the flour turns light beige, the skillet is ready). Place the Farls on the pan and cook eight to ten minutes on each side. They will rise a bit; when done they will be lightly golden and sound hollow when tapped.
Farls are a skillet version of Irish Soda Bread.
Farl (reduced form of the Scots fardel) is a term used in Ireland and Scotland for roughly triangular flat breads and cakes, traditionally made by cutting a round into four pieces. In Ireland, it generally refers to soda bread and potato bread or cakes (potato farls). While soda bread can be made like normal breads, it is made into farls for use in the Ulster fry. A farl is a flat piece of bread about 3/4 inch thick with a rough quarter circle shape. [Data Source: Wikipedia].
*Image of Soda Farls used with kind permission of John Murphy from Ireland's Eye.
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