Now, to satisfy all of your inquiring minds. You can rest easy tonight. Although the other night when I made them, I didn't think of taking a picture. Sorry :-) Here's what Soda Farls are:
I got this recipe from our family cookbook. My cousin Tina submitted it. My other cousin Wendell (her brother) lives in Ireland and gave them this Irish recipe. I'm wondering if anyone that lives here in our new city will know what they are since there is a strong Irish heritage here.
Anyway, a couple notes about them...
1) Last time, I made them with whole grain soft wheat, but if you don't have whole grain pie and pastry flour, I would suggest just using white. I think they would be too heavy with store bought whole wheat flour. And you can justify using all white flour if you serve them with something fibrous, like a nice lentil and vegetable soup. :-)
2)Make enough that you can have leftovers for breakfast the next day. Split them open, toast them, slather them with butter and jam (or honey), and you will have a happy day.
3)They will remind you a bit of bannock, but yet so different...
Here they are:
Soda Farls
3 C flour
1 tsp salt
1 tsp baking soda
1 tsp cream of tartar
2 C buttermilk
Measure dry ingredients. Sift twice for lighter farls. Make a well in the centre and add enough buttermilk to make them easy to handle (soft, but not too wet). Knead gently. Divide dough in half. Pat into 1" thick rounds. Cut each into 6 pieces. Cook each on griddle (I like using cast iron) over medium low heat. Be sure not to cook them too fast or they will be very doughy in the middle. Nice and slow, about 10 minutes on each side. Split and butter to serve.
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7 comments:
sounds yummy! i want to try them! do you use any oil when cooking them or just cook on a dry griddle like you would tortillas?
i love this recipe, too, and just want to add that you can use plain yogurt in place of the buttermilk. i usually use about 2/3 yogurt and 1/3 milk, because just yogurt is too thick. and in case robyn is too busy to answer jenni's question: dry skillet.
hmmmmmm... sounds interesting. I own no cast iron, only non-stick, but hopefully that's okay. Definitely should give it a try. But why "Farls" I wonder? Is it Irish for "bannok??"
My husband is not a bread fan (sympathy please!), but I bet the boys and I would like them. thanks!
Thanks for posting the recipe. I am going to try them (hopefully soon)!
Rachel, your non-stick will work okay, just keep the heat pretty low. Sabrina, I feel so sorry for your husband. I could totally live "on bread alone" I think. I'm a big fan :-) You can easily cut this recipe in half (I doubled it to put it on here because I always do for our family)
hey! nice new look!
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