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WHAT YOU'LL NEED:
1 lb (450g) plain flour
2 tsp sugar
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1/2 pt (300ml) buttermilk
WAT TO DO:
1. Sift dry ingredients into a bowl. Make a well in the centre and mix in half the buttermilk. Using a knife, draw in flour from sides of bowl, adding more buttermilk as batter thickens. The mixing should be done with as little working as possible, until the mixture leaves the sides of bowl cleanly.
2. Turn out on to a floured surface and knead lightly, turning the corners into centre and turning the round as you do so. When smooth underneath, turn it upside down.
3. Lightly roll out to a round 1/2 inch (1cm) thick. Cut into four quarters (farls).
4. Heat a griddle over low heat - see Cook's note. Place farls on griddle and cook for 5 to 6 minutes, until they have risen and there is a white skin on top.
5. Increase heat and continue cooking until the farls are brown on the bottom. Turn them over and cook on the other side - it takes about 15 minutes from the time the farls are put on the griddle.
Makes 4.
COOKS NOTE
The griddle should be just hot enough to prevent the farls sticking: if a sprinkling of flour browns when it is thrown on the griddle, it is too hot. If you can't get buttermilk, add 1 tsp baking powder to 1/2 pt (300ml) fresh milk and use in normal way.
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