Ingredients
Method
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Place the flour, bicarbonate of soda, salt and sugar into a large mixing bowl.
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Mix the dry ingredients well and make a well in the centre.
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Add the corn oil.
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Gradually pour in the buttermilk, mixing until a soft dough forms. Do not add all the buttermilk at once, as the flour may not need the full amount.
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Turn the dough onto a lightly floured surface.
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Knead gently for about 1 minute, just until the dough becomes smooth. Do not overwork it.
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Roll or press the dough into a flat round, about 23cm wide.
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Cut a deep cross through the dough to divide it into four farls.
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Heat a heavy frying pan or griddle over medium heat.
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Cook the farls for about 8 minutes on each side, until golden, firm and cooked through.
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Serve warm, split open, with butter, cream, jam or alongside a cooked breakfast.
Irish context
Farmhouse farls are a simple form of Irish soda bread cooked on a griddle. The name comes from the old practice of cutting a round bread into four quarters, making it easy to cook, serve and share in a farmhouse kitchen.
Author Note:
Tips
The dough should be soft but not wet. Add the buttermilk slowly and stop when the dough comes together.
Keep the pan at medium heat: if it is too hot, the outside will burn before the centre cooks. Farls are best served warm, straight from the pan.
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