‘Farl’ means four, so pat your dough into a 1.5-inch-thick round and cut into four pieces. Serve warm with butter and jam or use as part of an Ulster Fry. Mmmm! If you can find soda bread flour, use it in place of self-rising flour.
Heat a heavy-bottomed skillet over medium heat.
Mix the self-rising flour and buttermilk together in a bowl until a workable dough forms; turn out onto a lightly floured work surface.
Pat the dough into a 1 1/2-inch thick round.
Cut the dough into 4 wedges.
Sprinkle enough all-purpose flour into the bottom of the skillet to lightly coat.
Cook the dough in the hot skillet until evenly browned and cooked through, about 8 minutes per side.
Per Serving: 253 calories; protein 8.4g; carbohydrates 50.8g; fat 1.2g; cholesterol 2.5mg; sodium 858.1mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.