Instructions

• Start by grabbing a large bowl and tossing in the dry ingredients. Give them a quick stir with your fingertips or a fork to make sure that baking soda and salt disappear into the flour. You’ll catch a faint salty, slightly earthy aroma at this point.
• Make a shallow well in the center and pour in the buttermilk. Don’t overthink it! Use one hand, keeping your fingers out like a claw, and gently work everything together. The dough should barely cling together—no need to knead. It’ll feel a bit ragged and sticky, just right for farls.
• Turn the dough out onto a lightly floured surface and nudge it into a flat, thick round. The less you fuss, the more tender your farls. Cut the round into quarters—each triangle is a 'farl.'
• Heat a dry skillet or griddle on medium. No oil needed. When it’s hot, gently lay the farls in and cook until the bottoms turn golden and you see some nice bubbling on top. Flip them over to finish, pressing gently for even color. Every flip fills the kitchen with that irresistible warm bread smell.
• Once both sides are golden and firm, transfer to a cooling rack. Farls are best eaten warm, split with a knife, and slathered with butter, jam, or whatever your heart desires. The inside should be soft, a little steamy, and endlessly inviting.