Soda farls

Soda farls
  • Serves icon Makes 4
  • Time icon Hands-on time 30 min

Cherie Denham shares a favourite family recipe for soda farls, the traditional Irish bake of flattened and griddled soda bread cut into quarters (or ‘farls’). Scroll down to read Cherie’s memories of how her grandmother used to make them.

Recipe taken from The Irish Bakery (Montgomery Press £27) and tested by delicious.

Keep our easy plain soda bread recipe handy, too.

Nutrition: Per farl

Calories
384kcals
Fat
1.9g (0.5g saturated)
Protein
13g
Carbohydrates
76g (4.6g sugars)
Fibre
4.4g
Salt
2.1g
Calories
384kcals
Fat
1.9g (0.5g saturated)
Protein
13g
Carbohydrates
76g (4.6g sugars)
Fibre
4.4g
Salt
2.1g

Ingredients

  • 400g plain flour, plus extra to dust
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 300ml buttermilk

Method

  1. Sift the flour, bicarbonate of soda and salt into a large bowl. Pour in the buttermilk, gently mixing everything together with a spatula or large round edged table knife. Stir in 55ml cold water until you have a soft dough – it should be not too dry but not too sticky. Add 1-2 tbsp more water if it feels dry.
  2. Shape the dough into a ball, then lightly flour the worktop and gently roll it into a 1cm thick circle. Sprinkle the dough with extra flour and, using a large knife, cut the circle into quarters.
  3. Heat a heavy-based frying pan or griddle pan over a medium heat. When hot, put the farls in the pan (in batches if needed). Cook for 5-6 minutes on each side until lightly browned.
  4. Stand the farls up on their cut sides and cook for an additional 1 minute per side, then wrap in a clean tea towel to keep warm until you’re ready to serve.

delicious. tips

  1. Cherie says: “My Granny Neill would mix her farl ingredients with an old bone handled knife. She’d turn out the dough onto her floured baking board, gently shape it into a flat round and cut it into farls (the Ulster Scots word for quarters).

    She’d wrap the baked farls in an old (clean) pillowcase to keep them soft, filling her home with the aroma of comfort and warmth. Granda Neill cut his into fingers, slathered them with butter and dipped them into a soft-boiled goose egg. My favourite way is to open them up and fill them with fried eggs and bacon.”

Recipe By

Cherie Denham

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