Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 15

These flat breads are a Northern Irish tradition. This recipe is the perfect solution when you need bread in a hurry, as it can be made quickly and tastes delicious.

Makes 4

400g (14 oz) plain white flour

1 tsp bread soda or bicarbonate of soda

180ml (6½ fl oz) water or milk

125ml (4½ fl oz) yogurt

plain flour, for cooking

Mix together the flour and bread soda or bicarbonate of soda in a mixing bowl. Pour in your chosen liquid and the yogurt, mixing with a palette knife (strange, I know, but it works), until you have a soft, dry dough.

You can shape the farls as you please but the traditional way is to form the dough into a ball and then roll it out into a circle just under 1cm (½in) thick and divide into quarters.

Place a heavy-bottomed frying pan over a medium heat and sprinkle lightly with flour. When it starts to brown, place a farl in the pan and cook for 5–6 minutes per side until lightly browned. Remove the farl, sprinkle some more flour into the pan and cook the rest in the same way. Keep in a warm place until you’re ready to eat them.