A soda bread farl is on of Northern Ireland’s unique griddle breads and is commonly eaten as part of an Ulster Fry (bacon rashers, sausages, fried eggs, white pudding, black pudding, and fried tomato). They’re also divine with some Irish butter (which is salted) and jelly.

Traditionally they were a quick and easy way to make a snack or provide freshly baked goods if visitors popped in unexpectedly.

Farls are made by rolling out the dough flattening it into a circle (about 8 inches in diameter) and cutting it into four pieces. They farls are then baked in a dry frying pan or fried on a griddle.

Makes 4 farls


2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk


Preheat heavy based flat griddle or skillet on medium to low heat.

Place flour and salt in a bowl and sift in baking soda. Make a well in the center, and pour in the buttermilk.

Work quickly to mix into dough and knead very lightly on a well-floured surface. Form into a flattened circle, about ½-inch thick and cut into quarters with a floured knife.

Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.

* Originally published in 2014.