Servings: 8

2 cups Plain white flour 2 cups Plain white flour
1/2 teaspoon baking soda ½ teaspoon baking soda
1/2 teaspoon salt ½ teaspoon salt
Enough buttermilk to make the dough into a thick, knead-able consistency (~3/4 cup). Enough buttermilk to make the dough into a thick, knead-able consistency (~¾ cup).

Combine flour, baking soda, and salt.
Start with about ½ cup of buttermilk and stir in, adding buttermilk until dough is of a workable consistency. Turn it out onto a floured surface. Knead lightly to form a round shape - then flatten it lightly with a rolling pin.
Meanwhile warm your griddle or large frying pan in preparation. Dust the griddle with a little dry flour to keep the farl mix from sticking to the pan. Set the heat to a medium low- the flour in the pan will just start to brown lightly.
Cut the circle into eight wedges and cook them on the griddle for about 8 minutes to a side. Check the underside of the pieces periodically- the surface should brown but not scorch (no burnt flour smell).
Let the farls cool slightly on a wire wrack. For best results serve warm with butter and jam.

Make sure the dough is of a thick consistency  Make sure the dough is of a thick consistency
Get your griddle at a good temperature—if it is smoking it is too hot, if the bread is barely cooking then it is too low  Get your griddle at a good temperature-if it is smoking it is too hot, if the bread is barely cooking then it is too low
Use a skewer to check each farl is cooked through until you get good at judging when the farls are ready.  Use a skewer to check each farl is cooked through until you get good at judging when the farls are ready.
For Buttermilk you can substitute with normal milk mixed with a generous squeeze of lemon juice.  For Buttermilk you can substitute with normal milk mixed with a generous squeeze of lemon juice.