Hot dry griddle
A heated iron or stone plate for fat-free baking of thin breads. Norwegian sources document the takke and stone bakstehelle, from wood-fired hearths to modern electric models.
Modern method
Plain Ulster soda farls
Soda farls · Plain soda farls
A buttermilk-and-soda wheat dough cut into quarters and cooked on a griddle, following Paula's plain version for Discover Ulster-Scots.
A quarter of the round
Farl means a quarter or quadrant in Ulster-Scots. The dough is shaped as one circle before division, so its name describes the pieces rather than a separate ingredient.
The same demonstration includes cornmeal and treacle variations. They change the formula and are not folded into this plain version. This recipe uses chemical raising and has no fermentation stage.
Sources for this section
History
Discover Ulster-Scots documents the regional practice and a contemporary demonstration using a griddle over a turf fire. No earliest attestation is supplied.
Ingredients
Yield 4 quarter-round farls · Scaling: source batch only
300 g
Additional flour for the work surface; amount unspecified.Baking soda
4.9 mL1 tsp as recorded
Heaped teaspoon.Salt
2.5 mL½ tsp as recorded
Buttermilk
250 mL
Add gradually; some may remain, depending on the flour.Method
Risks and precautions · Standard risk
Raw flour
Raw grain flour can carry harmful bacteria.
Hazard sourceDo not taste raw dough. Keep flour away from ready-to-eat foods and clean hands, utensils and surfaces after handling.
Control sourceThe published metric thickness is about 2 cm; its parallel imperial text says 1 inch, which is not an exact conversion. This recipe follows the metric figure. Golden colour is a quality cue, not proof of safety. No validated internal-temperature endpoint or storage limit is supplied.
- Preheat a griddle or skillet over medium heat. Combine the dry ingredients in a bowl.
- Make a well and gradually mix in enough buttermilk for a soft dough.
- On a floured surface, knead lightly. Roll into a circle about 2 cm thick and cut into quarters. Rest for 5 minutes.
- Cook for 8–10 minutes on each side until golden.
- Serve with butter and jam; the recipe recommends eating them on the day of making.
Conditions
Yield4 quarter-round farls
Places
Ulster
Documented preparation · Region evidenceHistorical region; no modern national boundary or precise birthplace inferred.
Related
Equipment
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Bannock (North American)
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Bhatura
A North Indian fried bread made with yogurt, wheat flour and chemical leaveners. This source batch makes eight.
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Sources
Discover Ulster-ScotsRecipe · Geography · Identity
Butter and Soda Bread FarlsPlain formula, griddle method, farl meaning and regional demonstration.
Cited in: A quarter of the round
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour hazards and handling.