Irish Soda Farls

40 mins
Serves 1
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Directions

  1. 1In a large bowl, add all the dry ingredients together and give it a good stir.
  2. 2In a large bowl, add all the dry ingredients together and give it a good stir.
  3. 3In a large bowl, add all the dry ingredients together and give it a good stir.
  4. 4Then add the honey and a little of the buttermilk at a time, until you have a sticky but workable dough.
  5. 5Then add the honey and a little of the buttermilk at a time, until you have a sticky but workable dough.
  6. 6Then add the honey and a little of the buttermilk at a time, until you have a sticky but workable dough.
  7. 7Turn the dough out onto a well-floured surface and shape it into a round about 3 cm (1¼ in) thick.
  8. 8Turn the dough out onto a well-floured surface and shape it into a round about 3 cm (1¼ in) thick.
  9. 9Turn the dough out onto a well-floured surface and shape it into a round about 3 cm (1¼ in) thick.
  10. 10Dust your knife with flour and cut the dough into four equal wedges to make the farls.
  11. 11Dust your knife with flour and cut the dough into four equal wedges to make the farls.
  12. 12Dust your knife with flour and cut the dough into four equal wedges to make the farls.
  13. 13Warm a dry cast-iron skillet or griddle over low heat.
  14. 14Warm a dry cast-iron skillet or griddle over low heat.
  15. 15Warm a dry cast-iron skillet or griddle over low heat.
  16. 16Lightly dust the base of the pan with flour, then place the farls in the pan.
  17. 17Lightly dust the base of the pan with flour, then place the farls in the pan.
  18. 18Lightly dust the base of the pan with flour, then place the farls in the pan.
  19. 19Cover with a lid and cook for about 10 minutes until golden on the underside.
  20. 20Cover with a lid and cook for about 10 minutes until golden on the underside.
  21. 21Cover with a lid and cook for about 10 minutes until golden on the underside.
  22. 22Flip and cook for another 10–12 minutes, or until firm and cooked through.
  23. 23Flip and cook for another 10–12 minutes, or until firm and cooked through.
  24. 24Flip and cook for another 10–12 minutes, or until firm and cooked through.
  25. 25If they’re thick, stand them briefly on their sides to toast the edges.
  26. 26If they’re thick, stand them briefly on their sides to toast the edges.
  27. 27If they’re thick, stand them briefly on their sides to toast the edges.
  28. 28Cool on a wire rack and wrap in a clean tea towel.
  29. 29Cool on a wire rack and wrap in a clean tea towel.
  30. 30Cool on a wire rack and wrap in a clean tea towel.

Ingredients

  • 370 g plain flour
  • 370 g plain flour
  • 370 g plain flour
  • 1 tsp sea salt flakes
  • 1 tsp sea salt flakes
  • 1 tsp sea salt flakes
  • 1 tsp baking soda (bicarbonate of soda)
  • 1 tsp baking soda (bicarbonate of soda)
  • 1 tsp baking soda (bicarbonate of soda)
  • 320 ml buttermilk
  • 320 ml buttermilk
  • 320 ml buttermilk
  • 1 tbsp runny honey
  • 1 tbsp runny honey
  • 1 tbsp runny honey

Equipment

large bowlknifecast-iron skillet or griddlelidwire rackclean tea towel

Tips

  • Aim for a sticky but workable dough.
  • Dust your knife with flour before cutting the dough.
  • If the farls are thick, stand them briefly on their sides to toast the edges.