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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too. Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up. Ingredients:
4 medium potatoes, peeled and halved |
1 pinch salt |
1/4 cup all-purpose flour, plus extra for dusting |
1 tablespoon melted butter |
Directions:
1. In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
2. Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
3. On a well floured surface, knead the dough lightly. 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.
4. Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.
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