The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes if you have them. Serve hot with a little butter and salt or fry them alongside soda bread as part of an Ulster Fry.
Preparation Details
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
Ingredients
- 4 medium potatoes, peeled and halved
- ¼ cup all-purpose flour, plus extra for dusting
- 1 tablespoon melted butter
- 1 pinch salt
Steps
- Gather all ingredients.
- Cover potatoes with water in a pot and bring to a boil over high heat. Simmer on medium-high heat until center of potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to the pot, and allow to completely dry out over the remaining residual heat.
- Mash with a potato masher until smooth.
- Place warm mashed potato in a medium bowl. Stir in flour, melted butter, and salt. Mix lightly until dough forms.
- Knead dough lightly on a well-floured surface. The dough will be sticky. Use a floured rolling pin to flatten into a 9-inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
- Sprinkle a little flour into the bottom of a skillet and cook farls until evenly browned, about 3 minutes on each side. Season with a little salt and serve straight away.
