About this recipe: Soda bread dough is flattened into a round circle and divided into farls, meaning 4 parts. It is then cooked on a dry griddle or pan. Traditionally this was the quickest way to make soda bread for unexpected guests who drop by for a bit of craic (good fun). It's best eaten fresh with butter and jam but is also delicious fried as part of an Ulster fry.
Use the cool plate and wait until pan heats up.
Wrap in a clean drying cloth if you are saving for later. They keep well overnight but after that, it's best to fry them in a little oil and serve with bacon and eggs as part of an Ulster fry!
I made this recipe twice. The first time, I followed the amounts of ingredients to the tee, but the resulting dough was far too wet to be handled - I needed to add a significant amount of flour to counteract this. The resulting farls were still delicious. The second time I made them, I used 300g flour and this worked a treat. The dough came together and wasn't over-sticky. - 08 Aug 2010
Used different ingredients. If you're vegan or allergic to dairy, substitute in 220ml unsweetened soy milk and 2 tablespoons lemon juice for the buttermilk. Simply mix the soy milk and buttermilk in a measuring jug and allow to sit for 2-3 minutes before adding to the dry ingredients. - 08 Aug 2010