recipe reviews for:

Irish Soda Farls

“Soda bread dough is flattened into a round circle, and divided into farls meaning 4 parts. It is then cooked on a dry griddle or pan. Traditionally this was the quickest way to make soda bread for unexpected guests who drop by for a bit of craic (good fun). It's best eaten fresh with butter and jam but is also delicious fried as part of an Ulster breakfast.”

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Reviewed: Nov. 20, 2009

Easy to make. My wife loves it! Great in place of biscuits.

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HHaWho

Cooking Level: Intermediate

Home Town: Frankenmuth, Michigan, USA

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Reviewed: Oct. 17, 2009

My family visited Ulster for a month when I was in high school. We would buy these from a bakery in the village where we stayed. Haven't had them since. This recipe is exactly how I remember them!

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natesdad

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Reviewed: Aug. 11, 2009

I love how I can just throw this together in the morning before class with so little ingredients and have a satisfying breakfast. The only problem I had was that when I sprinkled my pan with flour, it burned. Probably due to the thinness of the pan (I just used a regular one) or having the heat too high, but when the farls were cooking I had no problems. Didn't need a lid like other users found was necessary. Definitely will be making this again, an easy dish to make to pull me through college mornings.

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leukocytic

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Reviewed: Jul. 6, 2009

Absolutely wonderful recipe. I've made this quite a few times since discovering it on here & it always goes over very well. Thank you!

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martymarfood

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Reviewed: Jun. 19, 2009

I followed the recipe listed, although i made only a single serving (1/4 of original). Flattened the dough to about 1/2 inch and then cooked on heavy-bottomed skilled, with the lid. I did turn up the heat a little towards the end to a little past medium to brown the outside a bit more but the end result was fantastic.

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higginm2

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Reviewed: Apr. 5, 2009

I just returned from Ireland, and these are so close to the real thing! The recipe instructions say to mix the salt with the flour, but the ingredients do not list salt. I added only a tiny bit. Also, I covered the skillet because the center didn't seem to be cooking, and that fixed the problem. YUMMY recipe!

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Jillian

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Elgin, Illinois, USA

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Reviewed: Mar. 22, 2009

Absolutely loved these. Quickly made them right before dinner and served warm with honey and jam. They did take longer than I expected on the stove, so I put them in the oven for a few more minutes. (Used a cast iron skillet.) Sliced lengthwise to make 8 slices. I told my parents about my newest "favorite" recipe, and my 100% Irish Dad said, "I'll have to stop over for breakfast sometime." My husband and kids loved them,too. One small problem was that a few of them got too browned on one side, but nothing that posed a problem. Still absolutely delicious. This is real authentic Irish to me.

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Tad

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Mar. 16, 2009

these were so good, and terribly easy, i worried that i kneaded them too much, but they turned out so soft! I also replaced 1/4 cup plain yogurt. My roommates ate them without asking even! try them.

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smalaska

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Reviewed: Mar. 15, 2009

My dough was really soft, even after I added some additional flour, so instead of rolling it out and cutting it, I just dropped blobs of it on the griddle. I found my heat needed to be medium high in order to get them to brown properly. Nevertheless, I enjoyed them with some butter and jam. I'm not sure I would make them regularly, but they were a nice St. Patrick's Day treat.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 6, 2009

Gorgeous!! They are somewhat similar to Aussie damper. They are a delightful flavor and texture and so, so easy to make. I don't keep buttermilk on hand so I use regular milk with a Tbsp of vinegar or lemon juice and it works just great. My kids and husband adore this recipe and we could eat it every night!

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sonnet

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

Very simple and fool proof. And works perfectly. I most often use plain yogurt and make the dough with a Kitchenaid mixer, adding extra flour or yogurt until the dough cleans the steel bowl (but don't make the dough stiff). Next, I spread the dough on a frying pan dusted with flour and cook/fry in the stove, turning once after a while. I make the cuts after the farl is ready. The basic recipe is great... you can also add herbs (e.g. fresh rosemary) or any other aromatic stuff for a twist.

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bluemaster

Cooking Level: Intermediate

Living In: Piracicaba, São Paulo, Brazil

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Reviewed: Dec. 22, 2008

Lovely simple bread in a hurry! I used plain yogurt instead of buttermilk, had to add a bit of additional milk, and it rose beautifully in the pan.

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Mrs. Spots

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Reviewed: Dec. 5, 2008

This tastes exactly like the soda farls we get back in Ireland which I was so desperatly craving!! So yummy!!

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Irish Grl

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Reviewed: Nov. 12, 2008

Made this with rye flour and ate it with whiskey marmalade it was grand, thanks!

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JENZA

Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Oct. 25, 2008

Rustic looking biscuits, and you don't have to turn the oven on! I had dried buttermilk so I used that. Added 1/2 tsp salt (recipe forgets to say how much). Cut 8 biscuits instead of 4, and used my cast-iron skillet. It got real smoky at first - I don't think you need any flour in the pan if the biscuits are already quite floured, and don't let the pan get too hot. The first batch came out good - dark brown color when done. Then tried cooking the rest covered with a lid on, at a low heat, 5 mins each side - they rose up a little higher that way. Maybe try one as a test until you get the hang of it. They come out looking dark and rustic when done, with a nice chewy crust.

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STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Sep. 2, 2008

Just a plain peice of bread. It reminded me of a tortilla, and tasted like wonton dough. i think though, if you cut it open and stuffed it with something like cheese, pepperonis, and pizza sauce,, it would make a perfect pizza taco (:

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Jennifer

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Vienna, Virginia, USA

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Reviewed: Jul. 24, 2008

My family loves these! I do have to cut them in half to make them thinner so that they cook all the was through. Wonderful alternative to biscuits.

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KATESTROFE

Cooking Level: Intermediate

Home Town: Rathdrum, Idaho, USA

Living In: Ramona, California, USA

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Reviewed: Jul. 13, 2008

My mother made Irish soda farls all her life and she was a wonderful baker, but her recipe called for approx. 2 tbls. butter cut in (like a piecrust). It gives the bread a softer texture. Wonderful hot with fresh butter and jam.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 15, 2008

These are great and soooo easy. My husband wants them every night. They are very similar to the churrasca he makes in Chile, but these are even healthier because they don't require butter or shortening (except for what you want to let melt over the top!). Delicious!

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