INGREDIENTS


400g/14oz plain white flour
1tsp bicarbonate soda
1tsp salt
½ pt buttermilk
110ml water

METHOD


Makes 4 farls

400g/14oz plain white flour
1tsp bicarbonate soda
1tsp salt
½ pt buttermilk
110ml water

1. Sieve the four, bicarbonate of soda and salt into a large bowl. Pour in the buttermilk, gently mixing everything together with a spatula or large cutlery knife. Add the water gradually until you have a soft dough, not too dry and not too sticky. You may not need to add all of the water.

2. Shape the dough into a ball and then gently roll it with a rolling pin into a circle until just under 1cm thick.
3. Sprinkle the dough with some extra flour and using a large knife cut the circle into quarters.

4. Either place the farls onto the simmering plate of the Aga or onto a heavy bottomed griddle or frying pan over a medium heat in a circle shape. Cook for 5-6 mins on each side until lightly browned.

5. Stand the farls up on their sides and cook them for 1 min each side and then keep them all warm, wrapped in a clean tea towel or muslin until you’re ready to eat.

6. Serve with lots of butter and jam or soft boiled eggs.

Think Ahead & Helpful Hints
• If using the Aga, lift the lid of the simmering plate before you start mixing the dough. This ensures the plate is not too hot and so your farls won’t get scorched.
• If you haven’t got enough space to cook all of the farls at once, then just do them two at a time.
• Soda farls are great sliced open and toasted, served with butter and jam.
• Serve with fried eggs and bacon or strawberry jam and mature cheddar or my boys’ favourite…with soft boiled eggs.