Irish Soda Farls with Butter (Print View)
Quick, traditional Irish griddle bread. Rustic and delicious, served warm with melting butter for any meal.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon salt
→ Wet Ingredients
04 - 1 cup buttermilk
→ To Serve
05 - 2–3 tablespoons unsalted butter, softened
# How to Make:
01 - In a large mixing bowl, sift together the flour, baking soda, and salt.
02 - Make a well in the center of the dry ingredients and pour in the buttermilk. Mix quickly with your hand or a wooden spoon to form a soft dough. Add a splash more buttermilk if the dough appears too dry.
03 - Turn the dough out onto a lightly floured surface. Gently knead just enough to bring it together, then pat it into a round approximately ¾ inch thick.
04 - Cut the round dough into four equal quarters, known as farls, using a floured knife.
05 - Heat a heavy-based skillet or griddle over medium-low heat. Lightly dust the surface with flour to prevent sticking.
06 - Place the prepared farls onto the hot griddle. Cook for about 7–8 minutes on each side, until they are golden brown and fully cooked through.
07 - Remove the farls from the pan and immediately wrap them in a clean tea towel for a few minutes. This step helps to keep them soft.
08 - Serve the soda farls warm, generously spread with softened butter.
# Expert Advice:
01 -
- It's astonishingly quick to whip up, perfect for those mornings when you want something special without fuss.
- The taste of warm, buttery farls instantly transports you to a cozy kitchen, offering a simple luxury that feels deeply comforting.
02 -
- Never overwork the dough; excessive kneading develops gluten too much, leading to tough farls instead of tender ones.
- The cooking temperature is key; too high and they'll burn outside before cooking inside, too low and they'll be dry and tough.
03 -
- For the best texture, always serve soda farls fresh and warm, ideally right off the griddle.
- If you find your dough is too sticky, resist adding too much flour; a well-floured surface for shaping is usually enough.