Irish Soda Farls

Soda bread dough is flattened into a round circle, and divided into farls meaning 4 parts. It is then cooked on a dry griddle or pan. Traditionally this was the quickest way to make soda bread for unexpected guests who drop by for a bit of craic (good fun). It’s best eaten fresh with butter and jam but is also delicious fried as part of an Ulster breakfast.

Step: 1

Preheat heavy based flat griddle or skillet on medium to low heat.

Step: 2

Place flour and salt in a bowl and sift in baking soda. Make a well in the center, and pour in the buttermilk.

Step: 3

Work quickly to mix into dough and 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.

Step: 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.

Per Serving: 252 calories; protein 8.5g; carbohydrates 50.6g; fat 1.2g; cholesterol 2.5mg; sodium 670.9mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done 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 yesterday , then clear it off the next day.