- 8 oz white flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Enough buttermilk to make the dough into a thick, knead-able consistency
- Warm griddle or cast iron skillet in preparation.
- Mix the flour, baking soda, and salt in a bowl.
- Start with just large splash of buttermilk and when the dough is of a thick, workable consistency it is ready to be cooked.
- Dust the griddle with a little dry flour to stop the farl mix from sticking to the pan.
- Turn the dough out onto a floured board, knead lightly to form a round shape—then flatten it lightly with a rolling pin. Cut the circle into four or eight wedges and bake them on the griddle, a few wedges at a time.
- When the underside has formed a firm skin, turn the wedge over and turn down the heat if necessary as the bread cooks on its second side. After a few minutes cooking on the second side, use a skewer to check if the farl is cooked through. Keep cooking until the skewer comes out clean.