Irish Cheddar-Scallion Soda Farls, Skillet-Warm in 25
You can make Irish Cheddar-Scallion Soda Farls from pantry basics in the time it takes to heat a skillet. This Northern Irish griddle bread cooks in quarters for crisp edges and a tender, steamy crumb, with sharp cheddar pockets and fresh scallions.
Equipment
- Heavy 10–12 inch skillet (cast iron or heavy nonstick)
- Medium mixing bowl
- Whisk
- Butter knife or fork
- Bench knife (for cutting farls)
- Measuring cups and spoons
Ingredients
- 260 g all-purpose/plain flour plus extra for dusting the counter and skillet
- 1 tsp baking soda (bread soda)
- 1/2 tsp fine sea salt
- 235 ml cold buttermilk plus 1–2 tbsp if needed
- 100 g sharp cheddar coarsely grated
- 2–3 scallions/spring onions thinly sliced (about 1/2 cup)
- soft unsalted butter for serving
Instructions
- Preheat the skillet. Set a heavy 10–12 inch cast-iron or heavy nonstick skillet over medium-low heat for 3–5 minutes. You want a steady, gentle heat—not a searing pan—so the farls cook through without scorching.
- Combine the dry ingredients. In a medium bowl, whisk flour, baking soda, and salt until evenly distributed. Toss in the grated cheddar and sliced scallions to coat with flour (this helps prevent clumping and leaking pockets).
- Make the dough. Pour in about 90% of the buttermilk. Use a butter knife or fork to stir just until a shaggy dough forms. If there are dry patches, add the remaining buttermilk a spoonful at a time. The dough should be soft and slightly tacky, not wet.
- Bring it together briefly. Scrape the dough onto a lightly floured counter. With floured hands, fold and pat it together 3–5 times—no kneading. Form a thick disc about 20 cm/8 inches wide and 1.5 cm/1/2–5/8 inch thick.
- Cut into farls. Dust the top lightly with flour and use a bench knife to cut the disc into a deep cross, creating 4 even quarters.
- Prepare the skillet surface. Lightly dust the hot, dry skillet with about 1 tsp flour; swirl to coat. The thin flour film should faintly toast on contact.
- Cook the first side. Lay the quarters in the skillet with a little space between them. Cook 6–8 minutes, adjusting heat so the undersides brown in fawn-to-golden patches while the edges look dry. If you see cheese droplets escaping and scorching, nudge the farl to a fresh spot.
- Flip and finish. Turn each farl and cook another 6–8 minutes, again managing heat so they color without burning. They’re done when both sides are golden and the centers feel set; a gentle tap on the surface should sound light and hollow.
- Crisp the edges (optional, but classic). Stand each farl on its rounded sides for 30–60 seconds total, rotating to “dry the sides” and add a little extra crunch.
- Rest and serve. Take the skillet off the heat and let farls rest in the warm pan 3–5 minutes to finish steaming. Split and serve warm with plenty of butter.
Nutrition
Calories: 320kcalCarbohydrates: 41gProtein: 13gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 620mgPotassium: 170mgFiber: 2gSugar: 3gVitamin A: 260IUVitamin C: 2mgCalcium: 260mgIron: 3mg
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