20 minutes for a bread side dish? Check.
A farl is a triangular flatbread. The dough comes together in less than 5 minutes, then you cook the farls for about 15 minutes on a griddle. No yeast, no rise cycles, and very little kneading.
I marked this recipe as one to try before St. Patrick’s day. I made it last week with some West African Peanut Soup, and it was delicious. And so, so easy.
The soda farls taste like biscuits. You get the same amount of white-flour guilt, but none of the added fat guilt. So, really, you are practically compelled to add liberal amounts of butter to the hot farls.
Most of the recipes I’ve seen stated that you should eat these immediately off the griddle. They are, indeed, delicious that way. However, they were still very good reheated the following day.
Yield: 4-6 flatbreads
- 2 cups flour
- 1/2 tsp. salt
- 1 tsp. baking soda, sifted
- 1 cup buttermilk
- Heat the griddle over medium heat.
- Mix the dry ingredients in a bowl. Make a well in the center and pour in the buttermilk.
- Quickly mix and lightly knead on a floured surface.
- Roll into a disc about 1/2″ thick. Cut into triangles.
- Cook the farls on the hot griddle until they golden brown on each side. This took about 8 minutes per side, but start checking after 5 or 6.
Source: This post on Allrecipes.com