Soda farls are a traditional Northern Irish quick bread, cooked on a hot griddle and cut into quarters (farls) before cooking. They are tender and soft in the centre with a lightly crisp, flour-dusted crust, and they taste gently tangy thanks to buttermilk. This is an easy, beginner-friendly bread with no yeast, no proving, and very little kneading. From start to finish, you can have warm soda farls on the table in about 25 minutes.
Ingredients
For the soda farls
- 450g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp fine salt
- 40g cold unsalted butter, diced (optional, but adds tenderness)
- 360–420ml buttermilk, as needed
For cooking and serving
- A little extra flour, for the work surface
- Butter, for serving
- Jam or honey (optional)
How to Make Soda Farls
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven. Line a small baking tray with baking parchment, ready for finishing the farls after griddling.
- Prepare the pan: Set a cast-iron skillet, griddle pan, or heavy frying pan over medium-low heat. Keep it dry with no oil. Soda farls cook best gently, so the centre cooks through before the outside gets too dark.
- Mix the dry ingredients: In a large bowl, whisk together the flour, bicarbonate of soda, and salt. This quick whisk matters because it spreads the raising agent evenly, so you do not get bitter pockets of baking soda.
- Rub in the butter (optional): Add the cold diced butter and rub it into the flour with your fingertips until it looks like fine breadcrumbs. This step gives a softer, more tender farl, especially if you like them split and buttered.
- Add the buttermilk: Make a well in the centre and pour in most of the buttermilk. Stir with a fork until a shaggy dough forms. If it looks dry or floury, add a splash more buttermilk. You want a soft dough that holds together but is not sticky and wet.
- Shape and cut: Tip the dough onto a lightly floured surface. Bring it together with just a few gentle turns. Divide into 2 equal pieces, pat each into a round about 2cm thick, then cut each round into 4 wedges to make 8 farls.
- Griddle: Place the farls onto the hot pan with a little space between them. Cook for 5–7 minutes per side, until nicely browned and easy to flip. If they are colouring too fast, turn the heat down.
- Bake to finish: Transfer the griddled farls to the lined baking tray and bake for 5–8 minutes, until set in the centre. A good sign is a hollow-ish sound when you tap the thickest part.
- Cool and assemble: Cool on a wire rack for 10 minutes so the crumb finishes setting. Split each farl, add plenty of butter, and serve warm.
Tips
Why are my soda farls tough?
Tough farls usually come from overworking the dough or adding too much flour while shaping. Mix just until the dough comes together, then handle it lightly. If the dough feels sticky, dust your hands and the surface lightly rather than kneading in lots of extra flour.
How do I stop the outside browning before the middle is cooked?
Keep the heat at medium-low and be patient. If your pan runs hot, move it slightly off the heat for a moment between flips. Finishing the farls in the oven for a few minutes is the easiest way to guarantee a cooked centre without scorching.
What is the best pan for soda farls?
A cast-iron skillet or flat griddle gives the most even browning and steady heat. A heavy-based frying pan also works well. Thin pans tend to create hot spots, which can burn the surface.
Can I make buttermilk at home?
Yes. Mix 400ml milk with 1 tablespoon lemon juice or white vinegar, then leave it for 5 minutes. It will thicken slightly and work well here, although real buttermilk usually gives the best flavour.
Serving Suggestions
- Split and spread with salted butter and strawberry jam.
- Serve alongside a full Irish breakfast with eggs and bacon.
- Toast leftovers and top with cheddar and chutney.
- Use as a quick bread with soup, especially potato or leek.
Storage
Room temperature
Cool completely, then store in an airtight container for up to 2 days. If your kitchen is warm, wrap them well to prevent drying.
Refrigerator
I do not recommend refrigerating soda farls because it can make them stale faster. If you must, keep them tightly wrapped and toast before serving.
Freezing
Freeze cooled farls in a freezer bag for up to 2 months. For best results, slip a small piece of baking parchment between farls so you can take out what you need. Defrost at room temperature, then toast or warm in a low oven until heated through.
Nutrition
- Calories: 240 kcal
- Carbohydrates: 45 g
- Protein: 7 g
- Fat: 4 g
- Saturated Fat: 2 g
- Sodium: 430 mg
Disclaimer: Nutrition values are estimates and will vary based on brands, exact measurements, and serving size.
FAQs
What are soda farls made of?
Soda farls are made from plain flour, bicarbonate of soda (baking soda), salt, and buttermilk. Some versions also include a little butter for tenderness. The dough is shaped into a round, cut into quarters (farls), then cooked on a griddle.
What is the difference between soda farls and soda bread?
They use similar ingredients, but soda farls are typically cooked on a griddle and cut into wedges before cooking, while soda bread is usually baked as a loaf in the oven. Farls cook faster and have a more evenly browned, pan-cooked crust.
Can I make soda farls without buttermilk?
Yes. You can make a quick substitute by mixing 400ml milk with 1 tablespoon lemon juice or white vinegar and letting it stand for 5 minutes. You may need slightly less or more liquid depending on your flour.
Why do my soda farls taste bitter?
Bitterness usually comes from too much bicarbonate of soda or uneven mixing. Measure the baking soda carefully and whisk it through the flour well before adding the buttermilk so it distributes evenly.
Can I cook soda farls only on the griddle without finishing in the oven?
Yes, as long as you keep the heat low enough and cook them long enough for the centre to set. The oven finish is a helpful extra step if your farls are browning quickly or you prefer a guaranteed cooked-through centre.
Soda Farls Recipe
Course: Breakfast, SideCuisine: IrishDifficulty: Easy8
farls10
minutes15
minutes25
minutes240
kcal25
minutesSoft, tender Irish soda farls cooked on a griddle and finished briefly in the oven for perfect doneness. A quick, no-yeast bread that’s ideal with butter and jam or alongside a full breakfast.
Ingredients
450g plain flour, plus extra for dusting
1 tsp bicarbonate of soda (baking soda)
1 tsp fine salt
40g cold unsalted butter, diced (optional but recommended)
360–420ml buttermilk, as needed
Butter, for serving
Directions
- Preheat the oven to 200°C (180°C fan) and line a small tray. Heat a dry cast-iron pan or griddle over medium-low heat.
- Mix flour, bicarbonate of soda, and salt in a large bowl. Rub in the cold butter (if using) until it looks like fine crumbs.
- Stir in most of the buttermilk to make a soft, shaggy dough. Add more buttermilk a splash at a time if it looks dry.
- Tip onto a floured surface and bring together with a few gentle turns. Divide into 2 pieces, shape each into a round about 2cm thick, then cut each round into 4 farls.
- Cook on the hot, dry griddle for 5–7 minutes per side until well browned and lifting easily. Adjust heat as needed so they do not scorch.
- Transfer to the oven for 5–8 minutes to finish cooking through. They should sound hollow when tapped and feel set in the centre.
- Cool for 10 minutes on a rack, then split and serve warm with butter.
Notes
- Handle the dough as little as possible. Overworking makes farls tough.
- Keep the heat medium-low. Too hot and they brown before the centre cooks.
- No buttermilk? Use 400ml milk mixed with 1 tbsp lemon juice or white vinegar. Rest 5 minutes before using.
