Soda Farls

    (48)
    25 min

    Wedges of Irish soda bread are cooked on the hob, resulting in delicious soda farls. Serve fried with a hearty breakfast or split, toast and slather with butter and/or strawberry jam.


    48 people made this

    Ingredients
    Makes: 4 farls

    • 250g plain flour
    • 1 pinch salt
    • 1 teaspoon bicarbonate of soda
    • 250ml buttermilk

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat a heavy frying pan, griddle or cast-iron frying pan over medium-low heat.
    2. Stir the flour and salt together in a bowl and sieve in the bicarbonate of soda. Make a well in the centre of the flour mixture and pour in the buttermilk. Stir the mixture quickly together into a dough. Turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1.25cm thick and cut the round into quarters with a floured knife.
    3. Sprinkle a little bit of flour into the bottom of the hot frying pan and cook the wedges 6 to 8 minutes per side, until golden brown.
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    Reviews & ratings
    Average global rating:
    (48)

    Reviews in English (40)

    boots2337
    0

    Ok so it wasn't really very Irish but I used buckwheat flour instead And it worked well and very tasty with jam and butter. So easy and much quicker than bread!  -  02 Oct 2015

    SylviaH
    by
    0

    My photo from my blog 'SylviaH' on The Fresh Loaf USA But not my recipe..recipe for soda farls on my blog are listed under Sylvia's Soda Bread..my mother's recipe.  -  04 Mar 2012

    by
    38

    I was a bit uncertain about this recipe, even while it was baking. I had never baked a bread on the stove top. Well, I followed the recipe exactly. I did need to add a lot of flour to the surface. The dough was a bit too moist for kneading. However, it turned out really well, and it was very easy to make. It's definitely a classic. Variations in the future may include currants or maybe some whole grain alternatives.  -  02 Jan 2011  (Review from Allrecipes US | Canada)

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