herald

Monday 21 January 2019

ingredients 459g plain flour ¾ tsp of bicarbonate of soda pinch of salt pinch of sugar 1 tsp vegetable or rapeseed oil 450-500ml buttermilk Makes 4

1. To make these you will need a heavy bottomed frying pan; an old-fashioned griddle plan will also work.

2. Sieve all the dry ingredients together in a bowl and make a well in the centre. Add in the oil, pour 400ml of the buttermilk into the well and mix together to form a dough. The dough should be slack and soft: add more buttermilk if necessary.

3. Turn the dough onto a work surface and knead (using the palms of both hands, push the dough forward) for 1 minute. The mix will make one large farl, which is crossed before cooking to make 4 smaller ones. Alternatively cut the mix into 4 and make individual round farls, 1 inch thick and 5 inches diameter. They do not have to be perfect rounds.

4. Place the pan on the heat. It needs to be hot but not smoking as you do not want to burn the farl. Once hot, place the farl on the pan and cook for 6-8 mins on each side. If it starts to burn the pan is too hot, so reduce the heat. Once cooked, slice in half and serve with butter.

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