Market Griddle · Soda Bread Farl
Soda Farl
📷 Closely related photo — Photo: w:en:User:Canterbury Tail / Wikimedia Commons · CC BY-SA 3.0
A 'farl' isn't a recipe — it's a shape: the word simply means a quarter, from how the round of dough is cut into four triangles before it hits the griddle.
Buttermilk soda bread dough is patted into a round, scored into quarters, and fried on a flat griddle alongside bacon and eggs until the outside is charred and the inside stays soft. Market cafes and takeaway vans serve the wedges split and buttered, or stacked into a fry-up roll.
Why it's made this way: It comes from a farmhouse tradition of griddle baking that didn't require a proper oven, and it's stayed a fixture of Ulster's cooked breakfast because it's so quick to make to order.
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