Cast Iron skillet (or a flat griddle or other heavy skillet at least 8-inches bottom diameter)
Clean tea towel
Instructions
Add the flour to the mixing bowl. Add the baking soda and salt and use a whisk to combine well. Add the buttermilk to the bowl and use a wooden spoon to stir in, moistening as much of the flour as possible. If there is still some dry flour in the bowl, drizzle a bit of water around the edges and stir in. You are aiming for a dough that is evenly moistened, but not sticky.
Remove the dough to a floured work surface. LIghtly flour the top of the dough and then form the dough into a ball. Use the palm of your hand to pat the dough out into an evenly thick 8-inch diameter circle (flour your hands if you feel they are sticking to the dough a bit). Use a sharp knife to cut the dough circle into 4 quarters. Tip! If your skillet is larger than 8 inches bottom diameter, you can roll the dough round slightly larger (9-inches-ish). This will make farls that are a bit thinner. They may cook a little more quickly.
Heat a cast iron skillet (or similar heavy-bottomed skillet) over medium heat on the stovetop. When warm, REDUCE THE HEAT UNDER THE SKILLET TO MEDIUM-LOW and sprinkle with a bit of flour. Transfer the dough quarters into the skillet. Allow the farls to cook undisturbed over medium-low heat for 4 minutes. Tip! Have a peek at the underside after a couple of minutes of cooking. If they are browning too quickly, reduce the heat under the pan slightly.
After 4 minutes, flip the farls onto the other side and cook that side for 4 minutes. Tip! I find it easiest to remove one of the farls to a plate, then flip the other 3 over in the pan, then return the other farl to the pan. I also like to reduce the heat under the skillet after flipping just slightly, as the pan is retaining heat well at this point. This prevents the 2nd side from over-browning.
After both sides are browned, stand the farls on one of the cut edges to cook for 1 minute. Adjust the farls to place the other cut edge down to brown the other cut edge.
Remove the farls to a clean tea towel and wrap the farls in the tea towel. This keeps the farls soft and retains the warmth, as well. Allow to stand for at least 10 minutes before slicing in half and enjoying warm. The farls will stay warm in the tea towel for quite some time. Once cooled, you can transfer the farls to an airtight container.
Farls will keep for about 2 days at room temperature. Re-warm in the microwave, by toasting or by wrapping in foil and placing in a 350F for 5-7 minutes or until warmed through. Farls also freeze well. Wrap well and freeze up to 3 months.
Notes
Note 1: Real buttermilk is highly recommended! In a pinch, you can sour regular milk by mixing 2 teaspoons of lemon juice or white vinegar with 3/4 cup of regular milk. Let stand for 10 minutes before using.
Tips!
Making soda farls is very much like making biscuits. The amount of liquid needed to get the right consistency will vary from kitchen to kitchen, so be sure to add the water in small increments, adding just as much as is needed to bring the dough together.Adjust the heat under the skillet as needed to prevent the outside from browning too quickly. We want the outside to be browned eventually, but it needs to happen slowly enough so that the inside will cook through. The farls will need to cook for 4 minutes on each side and 1 minute on each of the two cut edges.Cooking times shown assume using a cast iron skillet, which retains heat very well. If you are using a thinner or lighter skillet, cooking time may vary.
How to serve soda farls
Split and enjoy Irish soda farls warm with butter or add a bit of jam.
Split and toast to enjoy with your favourite topping.
Top the farls with jam or sweetened berries and whipped cream.
Split and enjoy your farls for a bacon and egg breakfast sandwich.
Split and butter and add to a breakfast plate, such as the traditional Full Irish breakfast or Northern Ireland’s “Ulster Fry”. This breakfast includes bacon, sausage, fried eggs and black pudding, soda bread or farls and often potatoes, either in the form of potato farls or boxty.
Break apart and use for dipping in soups and stews.
Split and dip in French toast custard (milk and eggs) then fry and top with your favourite toppings.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You will also find step-by-step photos and a recipe video, that you might find helpful.