Directions
- 1In a large bowl, add all the dry ingredients together and give it a good stir.
- 2Then add the honey and a little of the buttermilk at a time, until you have a sticky but workable dough.
- 3Turn the dough out onto a well-floured surface and shape it into a round about 3 cm (1¼ in) thick.
- 4Dust your knife with flour and cut the dough into four equal wedges to make the farls.
- 5Warm a dry cast-iron skillet or griddle over low heat.
- 6Lightly dust the base of the pan with flour, then place the farls in the pan.
- 7Cover with a lid and cook for about 10 minutes until golden on the underside.
- 8Flip and cook for another 10–12 minutes, or until firm and cooked through.
- 9If they’re thick, stand them briefly on their sides to toast the edges.
- 10Cool on a wire rack and wrap in a clean tea towel.
Ingredients
- 370 g plain flour
- 1 tsp sea salt flakes
- 1 tsp baking soda (bicarbonate of soda)
- 320 ml buttermilk
- 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.
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