Name: Irish-Style Daliya Soda Farls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 250 g Kathiya wheat flour; 50 g Kathiya daliya, very fine; 1 teaspoon bicarbonate of soda; half a teaspoon fine salt; 200 ml buttermilk; 1 tablespoon cold-pressed sesame oil, for the griddle; 1 a griddle or heavy pan; 1 a sharp knife, for cutting the farls

Before you cook

Handle the dough as little as possible. Every extra minute of kneading toughens what should be a tender, quick bread.

Cook on the griddle rather than in the oven. That direct contact is what gives farls their characteristic charred, blistered surface.

Method

Combine the flour, daliya, bicarbonate of soda and salt in a bowl.
Make a well in the centre and pour in most of the buttermilk.
Bring together quickly with a knife, adding more buttermilk if too dry.
Turn out and pat gently into a round about two centimetres thick.
Cut the round into four even quarters, or farls, with a sharp knife.
Warm a griddle or heavy pan over medium heat with a little oil.
Cook the farls for five to six minutes on the first side.
Flip carefully and cook the second side for the same time.
Check doneness by tapping the base, which should sound hollow.
Cool briefly on a rack and serve warm, split and buttered.

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