Best Soda Bread Farls Recipes

SODA BREAD FARLS

Soda Bread Farls image

This is an easy recipe to make traditional Irish soda farls. This quick no-yeast bread is cooked on a griddle and great for breakfast.

Provided by kapicitta

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 23m

Yield 4

Number Of Ingredients 3

Ingredients

2 ½ cups self-rising soda bread flour
1 pinch salt
1 cup buttermilk, or as needed

Steps:

Sift flour and salt together into a bowl and make a well in the middle. Pour in enough buttermilk to make a soft, but not sticky dough; mix well. Transfer dough to a well floured work surface and knead. Shape dough into a round about 1/2-inch thick. Cut dough into 4 or 8 farls (flatbread) using a bread knife.
Lightly flour a griddle over medium heat; place farls on the griddle. Cook until lightly browned, 4 to 5 minutes per side.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 60.9 g, Cholesterol 2.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 1095.3 mg, Sugar 3.1 g

SKILLET SCONES (SODA BREAD FARLS)

SKILLET SCONES (SODA BREAD FARLS) image

Categories Phyllo/Puff Pastry Dough

Yield 6 scones

Number Of Ingredients 6

Ingredients

2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
1 tbsp sugar
1 cup buttermilk
extra flour, for kneading

Steps:

Preheat a dry skillet or griddle over medium-high heat while you make the dough. Combine all dry ingredients in a large mixing bowl, and whisk to blend. Stir in buttermilk, forming a sticky dough. Turn dough out onto a floured surface and gently knead until dough is no longer sticky and fairly smooth (about 1 minute). Shape dough into a ball and press it out into a disc about 1/2-inch thick. Transfer dough to skillet and cook for about 8-10 minutes, until bottom is golden brown. Turn dough over, and cook for another 8-10 minutes until bottom is golden brown and bread is set. Check for doneness by gently pressing the sides of the dough to see if the bread springs back into place. If not, reduce heat slightly (to prevent over-browning) and cook for another 2-3 minutes. Cut bread into quarters to serve (traditional for farls; or 6-8 scones for a larger crowd) Bread is best when it is fresh.