Irish Soda Farls

Method

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1. Heat a dry griddle or heavy frying pan over medium heat.

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2. Sift the flour, bicarbonate and salt into a bowl and make a well in the centre.

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3. Pour in most of the buttermilk and mix quickly with your hand into a soft, slightly sticky dough, adding the rest only if it is needed.

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4. Turn onto a floured surface and pat gently into a round about 1.5 cm thick. Do not knead.

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5. Cut the round into four quarters.

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6. Cook the farls on the dry griddle for 6 to 7 minutes a side, until golden brown and cooked through, and hollow-sounding when tapped.

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7. Split and butter while warm, or fry them in bacon fat as part of a breakfast.

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Chef’s Tips

• Work quickly. The rise begins when the buttermilk meets the bicarbonate.
• Do not knead. It makes the farls tough.
• Use a dry griddle at medium heat so they cook through without burning.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• A fry-up
• Butter and jam
• Smoked salmon

Storage & Reheating

Best fresh. Keep wrapped 1 day and fry in butter to revive. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.