Soda farls are a staple of the Irish breakfast table, particularly up north, and for good reason. These flat breads, cooked on a griddle or in a heavy pan, have a wonderfully crisp exterior that gives way to a tender middle – perfect for soaking up the runny yolk of a fried egg or simply enjoying with plenty of salted butter while still warm.
What makes these farls particularly special is their simplicity. The dough comes together in minutes using just flour, buttermilk, bicarbonate of soda and salt. There’s no proving time needed, no yeast to worry about, and no need to heat up the oven. The reaction between the buttermilk and bicarb creates the rise, while cooking them in a pan gives them their characteristic golden crust.
The word ‘farl’ comes from the Ulster Scot word ‘fardel’, meaning four parts, which is exactly how we shape these breads – into a round that’s cut into quarters before cooking. This method of cooking bread on a flat surface dates back centuries, when many homes didn’t have ovens but could still make fresh bread on a griddle over the fire.
Making soda farls is a lovely weekend treat. While the pan heats up, the dough comes together quickly and simply. As the farls cook slowly over a low heat, the kitchen fills with that distinctive, slightly nutty smell that only comes from flour being cooked on a hot pan.
They’re best eaten fresh, but they also freeze well and can be reheated in a toaster. Though they’re traditionally part of a cooked breakfast, they’re just as good for lunch, split and filled with bacon, or toasted and spread with jam. I remember my granny would always make us soda bread with melted cheese and tomatoes, Irish pizza she would call it. How ever you enjoy these, they should make a lovely addition to your St Patrick’s Day!
Traditional Soda Farls
Ingredients
- 300g plain flour
- 280ml buttermilk
- 1¼ teaspoons bicarbonate of soda
- ½ teaspoon salt
- Additional flour for dusting
Directions
- In a large mixing bowl, combine the flour, bicarbonate of soda, and salt. Mix thoroughly with a wooden spoon.
- Create a well in the centre of the dry ingredients and pour in the buttermilk. Stir until the mixture forms a sticky, cohesive dough. The dough should be just wet enough to hold together but not overly wet.
- Turn the dough out onto a well-floured surface. Knead briefly just until smooth – avoid over-kneading as this will toughen the bread.
- Pat the dough into a round shape approximately 8 inches (20cm) in diameter and ½ inch (1.2cm) thick.
- Using a sharp knife, cut the round into four equal triangular quarters (farls).
- Heat a large, heavy-based frying pan or skillet over low heat. Dust the pan lightly with flour to prevent sticking.
- Place the farls in the pan and cook for approximately 8 minutes on each side, or until golden brown and crispy on the outside while remaining soft in the middle.
- Serve warm, either spread with butter or as part of a traditional breakfast.
