Irish Soda Farls
Farl means four parts in Gaelic and this recipe is the traditional (and quickest) way to make soda bread farls for unexpected guests who drop by for a bit of "craic" (good fun). The soda bread dough is flattened into a round, then cooked on a dry griddle or pan. It's best eaten fresh with butter and jam but is also delicious pan-fried in oil or butter as part of an "Ulster fry."
all-purpose flour
2
cups
salt
½
teaspoon
baking soda
1
teaspoon
buttermilk
1
cup
 Preheat a 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 a wet dough; knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife. The dough will be quite sticky.
  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.
