Irish soda farls

    20 min

    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.


    County Antrim, Northern Ireland, UK
    415 people made this

    Serves: 4 

    • 250g plain flour, plus more for kneading
    • 1/2 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 250ml buttermilk

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat heavy based flat griddle or frying pan on medium to low heat.
    2. Place flour and salt in a bowl and sift in bicarbonate of soda. Make a well in the centre and pour in the buttermilk.
    3. Work quickly to mix into a dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1cm thick and cut into quarters with a floured knife.
    4. Sprinkle a little flour over the base of the hot pan and place each quarter into the hot pan, one at a time, until the 4 quarters create a complete circle. Cook the farls for 6 to 8 minutes on each side or until golden brown and cooked through. You may have to cut through the centre cross to turn them over.
    5. Take the pan off the heat and allow the farls to cool in the pan for 10 or 15 minutes.
    6. Split each farl down the middle, butter them and serve with jam.

    Aga note:

    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!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (104)


    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


    Fast and tasty.. did need quite a bit more flour than recipe called for.. nearly double  -  18 Mar 2012